Vegan Shepherd's Pie


Mashed Potato:
- 1.15kg / 4 baking potatoes
- 2tbsp unsweetened soy milk
- 3/4tsp salt
- 1/4tsp ground black pepper
Veggies Mixture:
- 150g / 1 medium size brown onion
- 4 cloves of garlic
- 300g carrots
- 200g / 3 stalks of celery
- 500g mushrooms
- 500g Brussels sprouts
- 1tbsp tomato paste
- 1/2tbsp light brown sugar
- 1tsp dried herbs
- 1+1/2tbsp plain flour
- 400ml vegetable stock
- 100ml red wine

(1) Peel, chop, and boil the potatoes for 10-15 minutes until soft.

(2) Meanwhile, have all veggies chopped and garlic minced. Sauté onion, garlic, carrots and celery without oil on high heat for 5 minutes. Add mushrooms and brussel sprouts, and cook for another 10 minutes until all liquid has evaporated. Add tomato paste, sugar and dried herbs, stir well. Finally, add flour and stir well before adding vegetable stock and wine and continue to cook for around 5 minutes until the mixture thickens.

(3) Mash potatoes and add soy milk. Season with salt and black pepper.

(4) Lay the veggie filling into a baking dish, then spread the mashed potatoes on top. Create patterns on top however desired. The rougher the surface, the crispier it will turn out.

(5) Slightly coat the surface with olive oil spray. Bake in preheated oven at 220c for 25 minutes, or until the top is crispy.


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