Shepherdess pie

Shepherdess pie

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Shepherdess pie is a savory pie with a peeled and diced potato, featuring layers of chopped onion, finely chopped mushrooms. Baking time in the oven is 20 minutes.
Servings: 4
Calories: 322


  • 1 lb potatoes peeled and diced
  • 8 oz parsnips diced
  • 3 tablespoons half fat creme fraiche
  • low fat cooking spray
  • 1 onion chopped
  • 1 garlic clove crushed
  • 5 1/2 oz carrots grated
  • 5 1/2 oz mushrooms chopped finely
  • 12 oz vegetarian mince
  • 10 floz vegetable stock
  • 2 tablespoons dark soy sauce
  • 1 tablespoon tomato puree
  • 1 tablespoon cornflour
  • salt and freshly ground black pepper


  • Cook the potatoes and parsnips in lightly salted, boiling water for 15 minutes until tender. Drain well and mash them with the creme fraiche and seasoning.
  • Meanwhile, spray a large saucepan with low fat cooking spray and add the onion, garlic, carrots and mushrooms. Cook, stirring, for 5 minutes and then stir in the vegetarian mince.
  • Add the stock, soy sauce and tomato puree to the pan and bring to the boil. Cover and simmer for 10 minutes.
  • Preheat the oven to Gas Mark 5 (190°C) fan oven 170°C. Mix the cornflour with a little cold water to make a thin paste and stir this into the mince and vegetable mixture. Cook, stirring, until the sauce thickens a little.
  • Transfer the mince mixture to an ovenproof dish and top with the potato and parsnip mash.
  • Bake in the oven for 20 minutes.
Calories: 322 kcal
Carbohydrates: 49 g
Protein: 21 g
Fat: 6g
Saturated Fat: 2 g
Trans Fat: 1 g
Sodium: 1217 mg
Potassium: 1179 mg
Fiber: 11 g
Sugar: 10 g
Vitamin A: 6693 IU
Vitamin C: 38 mg
Calcium: 58 mg
Iron: 6 mg
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