VEGAN SHEPHERD’S PIE
The good old
classic pie from the family shepherd is suitable for vegans. A perfect comfort
dish for a cold winter day that the whole family will enjoy.
INGREDIENTS
For the
Veggie Mince:
- 1 Tbsp Olive Oil
- 2 Tbsp Soy Sauce
- 1 Tbsp Crushed Garlic
- 12oz (340g) Soy Mince*
- 1 Tbsp Maple Syrup
- 1 Onion (chopped)
- 2 Packs (18oz/500g total) Button Mushrooms (finely chopped)
- 1/2 cup (130g) Tomato Paste
- 2 cups (280g) Frozen Peas and Carrots*
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
For the
Mashed Potatoes:
- 4 Tbsp (60g) Vegan Butter (plus more for the top)
- Sea Salt and Black Pepper to Taste
- 4 Large Potatoes (~1100g/2.5lb)
- 1/3 – 1/2 cup (80ml – 120ml) Soy Milk (or other non-dairy milk)*
INSTRUCTIONS
First, peel
and chop the potatoes and add them to a saucepan. Cover with water and bring to
a boil. Cook for about 20-25 minutes until the potatoes are tender and cooked.
Then, process
the mushrooms in a food processor on the S blade until they are finely chopped.
Add the
onion and garlic to a saucepan with the olive oil and sauté until softened.
Then add the
ground soy meat and sauté with the onion and garlic until tender and golden. If
your soy ax is a little big, use your spatula while blasting to break it into
small pieces.
Add the
chopped mushrooms, soy sauce, maple syrup, basil, oregano and tomato paste and
mix.
Add frozen
peas and carrots and sauté with vegetarian ground meat until peas and carrots
are slightly softened.
When the
potatoes are cooked, add the vegan butter and soy milk and mash them. Add sea
salt and black pepper to taste.
Preheat the
oven to 390 ° F (200 ° C).
Add the
vegetarian ground meat to a pie dish (a square or rectangular dish will also
do) and smooth.
Add the
mashed potatoes on top and smooth them as an upper layer. Use a fork to create
ridges in the mashed potatoes.
Sprinkle
with vegan butter on top and sprinkle with black pepper.
Place in the
oven to bake for 30 minutes. In the last 5 minutes, grill for additional
browning on top. Happy Cooking Time.
