Veggie Shepherd’s
Pie

Kids won’t mind eating their vegetables when you serve them up in this delicious pie.

Prep
20 Mins
Cook
30 Mins
Ready In
50 Mins
Serves
8

What you need

  • 1 large red onion, chopped
  • 2 carrots, peeled and chopped into chunks
  • 2 parsnips, peeled and chopped into chunks
  • 200ml low salt vegetable stock
  • 2 Tbsp freshly chopped rosemary leaves
  • 350g jar passata
  • 1 can mixed beans, drained and rinsed
  • 900g kumara, peeled and chopped into chunks
  • 100ml Anchor Blue Top Milk
  • 200g Mainland Vintage Cheddar Cheese, grated

Here's how it's done

 

  1. Heat a good splash of olive oil in a large pan, add the onion and cook for three to four minutes until softened. Stir in the carrots and parsnips, and cook for a further two to three minutes, stirring occasionally. Season with salt and pepper to taste.
  2. Pour in the stock, add the rosemary and simmer for two to three minutes until reduced by half. Stir in the passata and beans. Cover and cook for 30 minutes, or until the vegetables are tender. Transfer to a two-litre shallow, ovenproof dish.
  3. Meanwhile, cook the kumara in boiling water for about 10 minutes until tender. Drain and mash with milk and half of the cheese.
  4. Season to taste, then spoon it over the vegetable mixture. Scatter the remaining cheese over the dish and place in the oven.
  5. Cook for 20 minutes at 180°C until golden and bubbling.

 

 

Serving Suggestions

Add 400g beef mince and brown before adding the stock. You’ll need a larger over dish though.

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