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Shepherd’s Lost-His-Sheep Pie


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Rate this recipe 2.9/5 (44 Votes)


  • 1kg (2lb 4oz) potatoes
  • cut into chunks
  • 500g bag frozen Quorn mince
  • 1 large carrot
  • finely chopped
  • 1 large onion
  • finely chopped
  • 1 medium parsnip or turnip
  • finely chopped
  • 1 medium courgette
  • finely chopped
  • 2 tablespoons milk
  • 5 heaped teaspoons Bisto Vegetable Gravy Granules
  • 15g (1/2oz) butter (optional)
  • Salt and freshly ground black pepper


servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 45mins
Cost Average budget


Step 1

Put the potatoes into a large
saucepan. Cover with boiling
water and add a pinch of salt.
Cover and simmer for
15-20 minutes, until tender.

Step 2

Meanwhile, put the frozen
Quorn mince into a large
saucepan and add the carrot,
onion, parsnip or turnip and
courgette. Measure in 450ml
(3/4 pint) boiling water, then
simmer for 15 minutes
without a lid.

Step 3

Preheat the oven to 200 C /
fan oven 180 C / Gas Mark 6.

Step 4

Drain the potatoes, then
mash them with the milk and
season with black pepper.

Step 5

Sprinkle the 5 teaspoons
of Bisto Vegetable Gravy
Granules into the mince
mixture, stirring until thickened.
Transfer to a baking dish and
top with the mashed potato.
Add the butter in a few tiny
knobs (if using), then bake
for 20-25 minutes
until golden brown.

Just before the pie is ready,
make up some more gravy
by sprinkling 4 heaped
teaspoons of Bisto vegetable
gravy granules into a jug,
adding 280ml (1/2 pint)
boiling water, stirring until
thickened and smooth.

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Cute name!

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