Vegan Shepherd’s Pie
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon dairy-free butter
- 1 small white onion, finely diced
- 2 garlic cloves
- 1 carrot, diced
- 1/2 cup green peas
- 1/4 cauliflower, cut into small florets
- 1/4 broccoli cut into small florets
- 1/2 pack @flexiblefoodsau plant-based mince
- 2 tablespoon all-purpose flour
- 300 ml water/vegetable stock
- 5 potatoes, peeled
- 30 g dairy-free butter
- 1/2 cup soy milk
- 1/2 cup grated dairy-free cheese
- salt and pepper, to taste
- fresh parsley, for garnishing
Preparation
Cook potatoes in a boiling water until tender
While potatoes are cooking, in a frying pan heat olive oil and melt the batter 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/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