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Vegetarian Shepherd's Pie With Aged Cheddar From Here

Vegetarian Shepherd's Pie With Aged Cheddar From Here

4 to 6 portions


  • 500 ml (2 cups) cubed soft bread, crusts removed
  • 250 ml (1 cup) oatmeal
  • 250 ml (1 cup) milk
  • 250 ml (1 cup) sunflower seeds
  • 250 ml (1 cup) pine nuts
  • 2 eggs, beaten
  • 15 ml (1 tbsp) chopped fresh basil
  • 15 ml (1 tbsp) chopped fresh thyme
  • 1 spaghetti squash
  • 60 ml (1/4 cup) butter
  • 1 medium eggplant, diced
  • 1 onion, chopped
  • 6 Yukon Gold potatoes, thinly sliced
  • 500 ml (2 cups) shredded Old Cheddar From Here
  • Salt and freshly ground pepper, to taste


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  • In a bowl, stir together bread cubes, oatmeal and milk.
  • When milk has been soaked up, add sunflower seeds, pine nuts, eggs and herbs; stir well. Set aside.
  • Preheat oven to 350°F (180°C).
  • Pierce squash several times and microwave for about 15 minutes, or until softened.
  • Cut in half lengthwise and remove seeds.
  • With a fork, scrape out squash in strings and place in a bowl. Salt and pepper to taste. Set aside.
  • In a frying pan, melt half of butter and cook eggplant and onion. Set aside in a bowl.
  • In the same pan, melt remaining butter and add bread mixture.
  • Cook until golden, stirring. Salt and pepper to taste.
  • Add eggplant mixture and continue cooking for 5 minutes. Set aside.
  • In a 25 x 40 cm (10 x 15 in) ovenproof dish, spread eggplant and bread mixture.
  • Cover with spaghetti squash then potato slices.
  • Sprinkle the cheese evenly on top.
  • Bake for 50 minutes or until cheese is golden and potatoes are cooked.


Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

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