Hearty Vegan Shepherd's Pie
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon dairy-free butter
- 1 small white onion
- 2 garlic cloves
- 1 carrot
- 1/2 cup green peas
- 1/4 cauliflower
- 1/4 broccoli
- 1/2 pack plant-based mince
- 2 tablespoon all-purpose flour
- 300 ml water or vegetable stock
- 5 potatoes
- 30 g dairy-free butter
- 1/2 cup soy milk
- 1/2 cup grated dairy-free cheese
- salt and pepper to taste
- fresh parsley
Preparation
Cook potatoes in boiling water until tender.
While potatoes are cooking, in a frying pan heat olive oil and melt the butter together.
Add in onions and garlic.
Cook for 5 minutes.
Add in the rest of the vegetables and cook for another 10-15 minutes.
Add in plant-based mince, water or stock and flour.
Cook for another 5-10 minutes until the mixture thickens.
Drain potatoes, return them to the pot and add in butter, milk and cheese.
Mash potatoes using a potato masher until smooth.
Preheat oven to 180C and grease a baking dish.
Spoon the vegetable mixture into the prepared baking dish and top with potato mash.
Bake for 20 minutes or until golden.
Serve warm garnished with fresh parsley and enjoy.
