Delicious Vegan Shepherd's Pie
Ingredients
- 75g chopped mushroom cups
- 100g chopped carrot
- 1 packet Flexible foods plant-based mince (taste of Mexico)
- 1 brown onion, chopped
- 100g frozen peas
- 2 tbsp tomato paste
Potato topping
- 3 medium potatoes (about 360g)
- 1/4 cup soy milk
- 3 tbsp vegan butter
- 1/2 tsp salt and pepper
- 1 tbsp nutritional yeast
- 1 tsp oregano
- 1 tbsp melted vegan butter for brushing
Preparation
Bring a pot of water to the boil to cook the potatoes. While the water is boiling, heat a little olive oil in a different pan.
Add the onion and cook for 2-3 minutes to soften. Add the chopped carrot, mushroom and frozen peas. Cook for 5 minutes to soften.
Add the packet of flexible foods plant based meat and water as instructed on the packet. Stir and cook for a further 5 minutes.
Add tomato paste and season with salt and pepper. Stir and remove from heat.
Preheat oven to 200 degrees Celsius.
Once the potatoes are tender, drain and mash. Add the vegan butter, soy milk, salt, pepper, nutritional yeast and oregano. Stir together until silky smooth. To assemble, add the filling into a baking dish and top with the mashed potato.
Melt the vegan butter and brush on top. Bake for 15 minutes, then switch to broiler for 5 minutes to brown the top. Remove and serve warm.
