Shepardless Pie

Easy and quick to make and non-veggie's won't know there is no meat in it.


  • 1 onion
  • 1carrot
  • 1 parsnip
  • 1 leek
  • 2 stems of celery
  • 1 green pepper
  • 1 red pepper
  • 1 yellow pepper
  • 8 mushrooms
  • 4 cloves of garlic
  • 1 red chilli
  • small piece of ginger
  • 200 g quron mince
  • flat parsley
  • 1 tin of chopped tomatoes
  • 100 g tomato puree
  • 2 sweet potatoes
  • 1 rooster potato
  • 100 g grated cheese


  1. Pre-heat oven to 180°C.
  2. Peel onion and dice up in small pieces chop garlic and celery and leeks and place all into a bowl. Remember it's better to get every thing ready first before we start cooking.
  3. Peel carrot, parsnip and dice them up again not to small about the size of your fingernail. Again into a bowl. Now cut your peppers (the same size as your carrot), your mushrooms and slice up your chilli remembering to remove the seeds.
  4. The best way to do this is with a tea spoon and just run it along the chilli. Peel the ginger and place under your knife and give it a bang and chop. Again put all into a bowl together. We're almost ready to get going now, the hard work is done.
  5. Now peel sweet potatoes and rooster potato cut them twice the size of the carrot. Place them into a pot and cook until they still have a bite in them because we don't want to over cook them, they are going into the oven to finish cooking.
  6. I find the best way to cook the veg for this dish is in a large frying pan. So off we go: pan on, heat on, put enough olive oil in your pan to just cover it, now put your onions, garlic, celery and leeks into your pan and cook for 3-4 minutes.  Next put your carrots and parsnip in, again cook for 3-4 minutes.
  7. Now for everything else - your mushrooms, peppers, chilli and ginger. Allow all to cook for 4 minutes.
  8. Add your quorn at this stage and mix well with your veg. Add your tomato puree and stir. Cook for a few minutes. Put your chopped tomatoes in on top and stir, fill the empty tin of tomatoes with water to wash out any of the juices left behind. Cook for 5 minutes.
  9. Check the seasoning and add salt and pepper if needed, roughly chop up your parsley and throw it in, give it a good stir and taste again.
  10. If you are happy with the taste put mixture in a casserole dish and spread the cooked potatoes on top. Finish with the grated cheese (you can put what ever cheese you like on it me I like a nice aged cheddar).
  11. Put into oven and cook for 15 minutes. Yum yum we're done. Serve with a nice mixed salad .


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