Vegan Shepherd's Pie Delight
Ingredients
- 500g floury potatoes, such as Maris Pipers, peeled, cut into pieces
- knob of butter
- splash milk
- salt and freshly ground black pepper
Filling
- 1 tbsp oil
- 1 onion, peeled, finely chopped
- 1 garlic clove, peeled, finely chopped
- 1 large carrot, peeled, finely chopped
- 1 cup peas
- 1 tbsp thyme
- 1 tsp dried basil
- 1 tsp dried oregano
- 300g vegan mince, fresh or frozen
- 200g mushrooms, finely chopped
- 400g can chopped tomatoes
- 1 tbsp tomato purée
- 2 tbsp soy sauce
- salt and pepper
Preparation
Preheat the oven to 170C Fan.
Place the potatoes into a large pan of water, bring to the boil, and cook for 12–15 minutes or until tender. Drain well.
Add butter and mash the potatoes. Add milk gradually and mash until smooth. Season with salt and pepper. Set aside.
Heat oil in a large pan over low to medium heat.
Add onion and fry for 10 minutes or until softened.
Add garlic, carrot, peas, thyme, basil, and oregano, and fry for a further 5 minutes or until softened.
Add mushrooms and mince, and fry for 3 minutes, stirring continuously until mince has browned.
Add soy sauce, chopped tomatoes, and tomato purée, and stir well to combine.
Simmer for 5 minutes or until the sauce has thickened. Season to taste with salt and pepper.
Put the filling into a large ovenproof dish and spread the mashed potato over it in a smooth, even layer, using a fork to create lines.
Bake for 20 minutes or until the topping is golden. Optionally, add grated cheese after 15 minutes for cheesy mash.
Serve with vegetables and gravy.