VEGAN SHEPHERD’S PIE
A vegan and high-protein take on the British traditional dish, Sheperds Pie, topped with creamy and melt-in-your mouth mash with a 'meaty' wholesome filling. What's not to like?
1 Tablespoon Oil
Profusion Protein Mince
1 Clove Garlic Chopped
2 Onions Finely Chopped
2 Medium Carrots Finely Diced
2 Sticks Celery Finely Diced
1/2 Teaspoon Salt
1/4 Teaspoon Ground Paprika
Ground Black Pepper To Taste
2 Tablespoons White Flour
2 Tablespoons Tomato Paste
100ml Red Wine
200ml Veggie Broth
100g Frozen Peas
1 Tablespoon Finely Chopped Parsley
1/2 Teaspoon Finely Chopped Thyme
1 Teaspoon Finely Chopped Rosemary
6 Large Russet Potatoes
2 Tbsp Vegan Butter
125ml Plant Based Milk
150g Vegan Cheddar Cheese
- Heat some oil in a frying pan on a medium heat, fry the onion and garlic until soft and fragrant. Add the Profusion Protein Mince and cook according to packet instructions. Then add the vegetables until soft and tender.
- Sprinkle salt, paprika, pepper and flour in the pan. Cook for 2 minutes, stirring often. Stir in tomato paste and cook, stirring all the time, until it smells roasted (about 1 minute). Pour in the vegan red wine, scratching any browned bits off the bottom (make sure you’re using a wooden spoon not to scratch the pan).
- Stir in the broth, herbs and peas and simmer for 5 minutes on a low heat.
- In the meantime, make your mashed potato: Peel and cube your potatoes into 1 inch pieces and boil in a pot of water for 15 minutes. Once completely soft, drain the potatoes and return them to the pot (heat off) to steam the remaining water away, making sure to stir regularly. Once completely dry, add your milk, butter and salt and pepper to taste. Mash until all lumps are gone and the consistency is smooth. Add in the vegan cheese and mix with the mash until combined and cheesy.
- Preheat the oven to 200 degrees-celsius and tip the mince filling into a 7 x 11 baking dish. Gently spread the mash potato over the filling, being careful not to mix the two. Criss cross with a fork for crispy edges. Cook for 30-35 minutes.
