Shepherds Pie (serves 4)
- 1 onion – chopped
- 2 garlic cloves – minced
- 400g vegan mince
- 450ml veg stock
- 3 tsp onion gravy granules
- 3 tbsp tomato puree
- 1 large carrot – grated
- 1 cup of peas
- pink/sea salt & pepper
- 800g potatoes – cubed
- 3/4 cup plant milk
- 4 tbsp vegan butter pepper
Add 2 tbsp of oil to a pan (medium heat), add the onion.
Stir and soften for a couple of minutes. Add the grated carrot, stir and cook for another 2 minutes.
Stir in the garlic and then add the mince. Mix all the ingredients together then add the tomato puree, salt and pepper.
Once everything is combined add the peas , vegetable stock and gravy granules. Give everything a good mix, turn the heat down and simmer for 5 minutes.For the mash
Add the chopped potatoes to a pan and cover with water. Bring to the boil and boil for 15 minutes (or until soft).
Drain off the water and add the butter, milk, salt and pepper.
Mash thoroughly until you have a creamy mash with no lumps. If the mash is too thick add a little more milk.
To a large oven proof dish pour in the mince and spread evenly.
Cover with mash and pop in the oven for 20 minutes. The top should be golden brown.