Sneaky Veg Shepherd’s Pie

Sneaky Veg Shepherd’s Pie

Discover a delicious and nutritious twist on the classic shepherd's pie recipe! Our version uses a variety of colorful vegetables to create a hearty and tasty meal that both kids and adults will love. Perfect for families looking for a satisfying dinner option.


Step 1
  • Pre-heat the oven to gas 7, 220°C, fan 200°C. Lay the parsnips and butternut squash on a baking tray, drizzle with 4 tbsp of oil and season. Pop in the oven for 40 mins.
Step 2
  • Meanwhile, you can make the filling. Add 1 tbsp of oil to a large frying pan over a medium heat. Add the onions and celery and fry for 3 mins.
Step 3
  • Break the lamb mince into the pan, add the paste and Worcester sauce and cook for 5 mins until browned (continuously stir). Add the carrots and courgette and fry for a further 3 mins.
Step 4
  • Crumble over the stock cube and add the water, chopped tomatoes, dried herbs and chickpeas, season and stir. Bring to the boil and then simmer until thickened for 25-30 mins.
Step 5
  • Once the parsnips and butternut squash are roasted, remove from the oven and place in a large bowl with the Big Milk and butter. If happy with textured mash simply mash together with a potato masher. Alternatively, use a hand blitzer for a smoother texture- add more Big Milk if not loose enough.
Step 6
  • Transfer the mince filling into a large, oven-proof dish, or into indivdual oven-proof pots. Top with the butternut squash and parsnip mash, sprinkle with cheese and season.
Step 7
  • Bake for 25 mins until the top is golden and filling bubbling and serve the shepherds best-kept secret- shhh they will never know!

Be adventurous with your veggies and add in as many different kinds as you like for a more exciting flavour.

Arla Big Milk | Sneaky Veg Shepherd's Pie


Parsnips (peeled and chopped)
Butternut squash (peeled and chopped into small cubes)
Olive oil (4 for veg and 1 for filling)
5 tbsp
Large white white onion (Chopped)
Celery (stick finely chopped)
Lamb mince
500 g
Tomato paste
2 tbsp
Large splash worcester sauce
Carrots (peeled and grated)
Courgette ( grated)
Lamb stock cube
Water (boiling)
200 ml
Dried herb
1 tsp
Chopped tomatoes
400 g
Chickpeas (drained)
240 g
Arla® Big milk
100 ml
50 g
Mature Arla® LactoFREE Cheddar
100 g