Hill Shepherdy Pie


We love a shepherds’ pie. Come to think of it, cottage pie is pretty nice too. ANY kind of pie (barring kidney) is tasty. Trouble is, they can be hefty, and not the type of thing you want to eat when the weather is warm. We’ve adapted our shepherds’ pie to use Quorn mince instead of the usual lamb or beef mince, which can be fatty. Quorn mince is cheap on calories and with the addition of a lamb stock cube, does a good imitation. Vegetarians can omit the lamb stock cube and just use a vegetable stock cube instead. We’ve also added in some red lentils, which are entirely optional, but they bulk out the dish and add a bit of body. They’re also a good way of getting pulses into your diet, if you’re so inclined, which we are. Importantly, this recipe is entirely FREE on Slimming World, so you can fill your boots to your heart’s content, knowing you’re not blowing it. It’s a bit different to what you might be used to when it comes to a shepherds’ pie, but it’s full of flavour, I promise. We love it!

Serves 4 (or 2 VERY VERY hungry slimmers)


  • 1 bag frozen Quorn mince (300g)
  • A generous handful of dried, split red lentils
  • 1 onion, finely diced
  • 2 carrots, finely diced
  • 1 and a half sticks of celery, finely diced
  • 1/3 of a medium sized butternut squash, peeled and chopped into large chunks
  • 3 medium sized white potatoes
  • sprig of thyme
  • sprig of fresh rosemary
  • 1 level tsp ground bayleaf
  • 2 lamb stock cubes or 2 vegetable stock cubes – or one of each
  • tomato puree – a teaspoon sized squirt
  • 2 tsp Worcestershire sauce
  • splash of skimmed milk
  • 2 tsp plain 0% fat yoghurt
  • Salt & pepper
  • spray oil


  1. Preheat the oven to 160 fan
  2. Start by chopping up your squash and potatoes and put them in a pan, covered with boiling salted water and boil until soft and mashable – about 15 minutes
  3. Meanwhile, spray a large frying pan (or wok) with spray oil and add the onion, carroy, celery and sprigs of thyme and rosemary. Cook on a low to medium heat for 15 minutes so that the vegetables sweat and soften but do not colour. If you feel that the pan is beginning to dry out, add a tbsp of water at a time to keep the vegetables from catching.
  4. By the time the onion, celery and carrot has cooked, you will be ready to drain your squash and potatoes. Do this now, and immediately put them back into the hot pan so that the water evaporates from them – this will prevent your mash being waterlogged
  5. Add the Quorn mince directly from the freezer into the pan with your onions, carrrots and celery. At the same time, add the lentils and stir
  6. Crumble in the stock cubes, add tomato puree, Worcestershire sauce, bay and a good grind of black pepper. You won’t need to add salt as the other condiments and stock cubes will season it enough. Stir, then add around 200ml of water. Turn up the heat, bring to the boil and then turn down the heat, allowing the mixture to simmer for around 10 minutes or until the lentils are soft
  7. Keep an eye on the wetness of the mix – you don’t want it too watery or sloppy, but it should be ‘saucy’. If it’s getting too dry, add some more water
  8. While the mix is simmering, prepare your mash. Mash the potatoes and squash together, add some salt and pepper, yoghurt and a splash of skimmed milk
  9. Once the mince mixture is ready, remove the thyme and rosemary from the mix and discard. Transfer your mince mix to an ovenproof casserole dish. Spoon over dollops of the mash and spread out to cover the mince mixture
  10. Place in the oven to cook for 20-25 minutes
  11. Serve with peas of cabbage, blanched for five minutes, tossed through with salt, pepper and caraway seeds


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