Quorn Shepherd's pie recipe

(656 ratings)

This Quorn Shepherd's pie is a veggie version of the classic comfort food, topped with creamy mashed potato and carrots mixed together.

quorn shepherd's pie
(Image credit: www.ti-mediacontent.com)
  • Vegetarian
  • healthy
Preparation Time15 mins
Cooking Time1 hours 10 mins
Total Time1 hours 25 mins
Nutrition Per PortionRDA
Calories414 Kcal21%
Fat15 g21%
Saturated Fat5 g25%

This comforting Quorn Shepherd's pie will keep you wary, cosy and full throughout the winter months. 

The ultimate winter comfort food. This pie uses Quorn mince so unlike our traditional shepherd's pie, it's suitable for vegetarians. An added bonus is that it cuts the fat content while still providing you with a high amount of protein. It uses red wine for a rich and bold hit of flavour, emphasised by the addition of stock and tomato purée. The unexpected use of pesto is an easy way to add flavoursome herbs without juggling 10 different jars or wasting half a packet of fresh basil.


  • 1 tbsp light olive oil
  • 1 medium onion, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 red pepper, deseeded and chopped
  • 2 sticks celery, sliced
  • 250g (8oz) button mushrooms, halved or quartered
  • 1 clove garlic, peeled, crushed
  • 1 level tbsp plain flour
  • 4 tbsps red wine
  • 400g can chopped tomatoes
  • 350g packet Quorn mince
  • 1 level tbsp tomato puree
  • 1 vegetable stock cube
  • 1 level tbsp green pesto
  • Salt and freshly ground black pepper

For the topping:

  • 500g (1lb) potatoes, peeled and cubed
  • 500g (1lb) carrots, peeled and cut into chunks
  • 30g (1oz) butter




  1. Set the oven to 200C or Gas Mark 6.
  2. Heat the oil in a large pan and add the onion, carrots, red pepper and celery and cook over a medium heat for 5-7 minutes, stirring occasionally, until the vegetables start to soften. Add the mushrooms and garlic to the pan and cook for a further 2-3 minutes.
  3. Sprinkle the flour over the mixture, mix well and cook for a further minute, then add the red wine and stir well to mix it in.
  4. Add the can of tomatoes, pour in 150ml (1/4 pint) water and add the Quorn mince. Stir in the tomato puree and stock cube. Bring to the boil, then reduce the heat and simmer for about 15-20 minutes. Remove pan from the heat.
  5. Meanwhile, to make the topping: Cook the potatoes and carrots in boiling water for about 15 minutes, or until they are just tender. Drain well, add the butter and mash. Season to taste.
  6. Stir the pesto into the Quorn mixture and season to taste.Pour into an ovenproof container.
  7. Spoon the mash on top of the Quorn mixture, and spread it out. Sit the dish on a baking sheet.
  8. Place in the centre of the oven and bake the pie for 30-40 minutes, or until the mash is a light golden colour.
  9. Remove from the oven and serve immediately with green vegetables, such as peas.

Top tips for making Quorn Shepherd's pie

If you are cooking for only one or two you can reheat the pie the next day or the day after and it tastes even better.

Is Quorn healthier than mince?

Healthier is a wide term and there are benefits to eating meat, just as there are benefits of a vegetarian diet. Quorn is a processed food, but it is significantly lower in fat than mince beef, pork or lamb, making it a good choice if you are watching your weight.

What is the best way to freeze this Quorn Shepherd's pie?

Ignore step 1, and make the pie up to the end of step 7. Leave to cool and wrap well in a freezer bag. Seal and freeze for up to 1 month. Allow to defrost before baking.

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Octavia Lillywhite
Food and Lifestyle Writer

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.