Serves: 2

Vegetable shepherd's pie

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Vegetable sheperds pie


  • 1. Preheat the oven to 180c
  • 2. Remove the outer peel from the swede and cut the flesh into dice.
  • 3. Cook the swede in a saucepan of lightly salted boiling water for about 10-15 minutes, until cooked and tender.
  • 4. Drain well in a colander and then mash the swede with a potato masher.
  • 5. spray a frying pan with oil and, over a medium heat, cook the onion, leeks and garlic until soften.
  • 6. Add the button mushrooms and cook for a further 3-4 minutes, until tender and golden brown.
  • 7. Add the canned tomatoes and vegetable stock and continue cooking for about 5 minutes, until the sauce reduces and thickens.
  • 8. Stir in the chopped parsley and season to taste with salt and pepper.
  • 9. Tip the vegetable mixture into an ovenproof casserole dish and level the top.
  • 10. Spoon the mashed swede over the vegetables to cover.
  • 11. Bake the shepherd's pie in the pre-heated oven for 10-15 minutes
  • 12. Serve immediately with some steamed or boiled green vegetables.