The weather is getting a bit chilly since the end of August. Yes, the summer has gone and it’s the beginning of Autumn… So the food I have been cooking has changed a bit as well. We want to eat something warm!!
I had a big bag of potatoes that I got from a shop the other day so I decided to make the vegan shepherd’s pie. I hadn’t had the shepherd’s pie for a long time so I was very excited about making it.
The process is pretty easy. You start with boiling potatoes in a pot until soft and while the potatoes are cooking, make the vegetable mince. Leave the mince aside when it’s done and mash the cooked potatoes. Put the mince in a baking tin and the mashed potato on top of that. Create ridges on top with a folk and bake in the oven for 30 to 40 minutes until the top is slightly browned. When you cook the vegetable mince, please make sure the consistency is NOT runny or loose. It should be firm so that it will cut nicely.
My son made the ridges on top so it looks turned out a bit wonky in a good kind of way☻And he was very excited about eating the shepherd’s pie, asking me when it’s going to be ready??
This vegan shepherd’s pie is easy to make, healthy and packed with full of nutrients. It’s warm and super delicious that will definitely satisfy your family dinner☺If you are looking for easy vegan shepherd’s pie recipe, I highly recommend you to try this ♣
Vegan shepherd's pie
Ingredients
To make the vegetable mince
- 100 g dry soy mince hydrated (the amount will be doubled or more after hydrated)
- 1 tbsp oil for frying the vegetables
- 2 medium onions minced or chopped small
- 3 cloves garlic minced
- 1 big carrot chopped small
- 12 medium mushrooms minced or chopped small
- 2 tbsp soy sauce
- 1 tbsp golden syrup or any other vegan syrup
- 110 g tomato puree
- 200 g frozen peas
- 100 ml water
- 1/2 tsp dry herb
To make the mashed potato
- 800 g potatoes chopped
- 3 tbsp vegan margarine
- some soy milk as needed
- 1 tsp salt adjust the amount to suit your liking
- 1/4 tsp black pepper adjust the amount to suit your liking
Instructions
- Boil the potatoes until soft in a pot. It takes about 20-25 minutes. I did not peel the potatoes but if you prefer to peel that's fine as well.
- While the potatoes are cooking, heat the oil in a frying pan and fry the onion, garlic, carrot and the mushrooms until cooked.
- Add the soy sauce, golden syrup, the tomato puree and the frozen peas to the vegetables in the frying pan and continue frying for about 2 minutes on a lower medium heat. Add the hydrated soy mince, water and the dry herb. Leave to simmer until it looks stodgy and firm which is perfect for the shepherd's pie. The consistency should NOT be like gravy sauce. Set aside.
- When the potatoes are cooked drain them in a colander, put back in a pot and bring back to the cooker on a low heat for a few seconds (keep stirring to avoid sticking). You just need to let the excess of water evaporate before mashing.
- Take the pot off the cooker and add the margarine, salt and the black pepper to the potato. Mash with a folk or a spoon until smooth. If the consistency is a bit firm, mix in some soy milk to make it softer.
- Preheat the oven to 200°C (gas mark 7). Grease a *11 x 7 inch baking tin with a bit of margarine. Put the vegetable mince in the tin and spread evenly.
- Add the mashed potatoes on top and smooth them down as the top layer. Use a fork to create ridges in the mashed potatoes.
- Place into the oven to bake for 30-40 minutes until the top is slightly browned. After it comes out of the oven, leave to settle for 10 minutes before cutting a slice to serve.