Vegetarian Shepherd’s Pie

Vegetarian Shepherd's Pie

There is something very comforting about Shepherd’s Pie and I know what it is – the fluffy mashed potatoes!! I love mashed potatoes, in any form, at any time of the day.  Traditional Shepherd’s pie contains minced meat. This vegetarian variety is so easy, tasty and highly nutritious. You can keep it refrigerated for up to 4 days and it will still taste good – just remember to eat it warm or hot.

Preparation time:                 25 minutes

Cooking time:                       20 minutes

Serves:                                   6

750 g US potatoes, peeled and cut into chunks

150 ml milk

150 g Feta cheese, crumbled

50 g Q.B.B. Ghee


1 tablespoon Q.B.B. Ghee

1 onion, finely chopped

2 cloves garlic, finely chopped

100 g celery, chopped

200 g Portobello mushrooms

160 g leeks, halved and sliced

180 g carrot, diced

1 can kidney beans, rinsed and drained

1 can stewed tomatoes or chopped tomatoes

100 g tomato purée

½ teaspoon chilli powder (optional)

50 ml water

Salt and freshly ground black pepper


  1. Preheat oven to 180° C.
  2. Cook the potatoes in a pan of lightly salted water until tender. Strain and mash it with the milk, half the feta cheese and Q.B.B. Ghee while it is still hot.
  3. Cover with cling wrap and keep aside.
  4. Meanwhile, heat Q.B.B. Ghee and sauté the onion, garlic, celery, mushrooms, leek and carrot for 10 minutes.
  5. Add the beans, tomatoes, tomato purée, chilli powder and water and bring to a boil. Season to taste.
  6. Spoon the beans and tomato mixture into ramekin dishes or one large oven-proof glass dish and top with the prepared mashed potato.
  7. Sprinkle with the balance of the cheese and bake for 20 minutes or until the topping is slightly golden brown

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