Shepherds Pie
Recipe and photo courtesy of Lisa P.
TVP (textured vegetable protein) is a dehydrated soy product which can be found in the health food aisle at most supermarkets, or from health shops.
Ingredients
- 400g pack of vegan mince or rehydrated TVP*
- 1 Massels Beef flavour stock Cube
- 1 tbsp of HP sauce or vegemite
- 2 diced carrots
- 4 large potatoes
- Nuttelex or vegan butter
- 3⁄4 cup of Plant milk
- 1 onion, finely chopped
- 1 tbsp of vegan Worcestershire Sauce
- Vegan grated cheese - optional.
Directions
Step 1
Firstly make the mashed potato - if you have a pressure or multi-cooker, it’s much quicker and easier. If not, chop the potatoes into small chunks and pop into a saucepan.
Step 2
Boil the kettle, you’ll need about 5 cups of water.
Step 3
Preheat the oven to 180C
Step 4
Add the boiling water to the potatoes and boil on a medium-high heat until the potatoes are soft and fully cooked through.
Step 5
Drain the potatoes through a colander and transfer to a large bowl.
Step 6
Add the plant milk and a tablespoon of vegan butter and mash until all lumps are gone. You can also add some vegan grated cheese if you like, just use a bit less vegan butter and combine until creamy.
Step 7
Next, heat up a frying pan and add a splash of olive oil, then add the chopped onions and carrots and gently fry until the onions are soft and translucent.
Step 8
Add the mince and gently break up until the mince has separated.
Step 9
Brown the mince and add the stock Cube, Worcester Sauce and HP sauce and stir well.
Step 10
Place the mince and veggies in a medium casserole dish and gently pat down so the bottom is covered. If you prefer you can use a few smaller dishes rather than 1 large dish.
Step 11
Add the mash on top and use a spoon to smooth the top of the mash and ensure it’s even all across the dish.
Step 12
Use the back of a fork and drag it across the top to create lines across the mash (this will give the mash a crispy coating).
Step 13
Dot some small squares of vegan butter across the top (just a few to melt and help crisp the top). You can also add some grated vegan cheese to top instead of butter, if you prefer.
Step 14
Cook in the oven for 30-40 minutes until the top has gone golden brown and a bit crispy.
Step 15
Serve with steamed veggies such as peas or broccoli and gravy. Pickled red cabbage and pickled onions are also nice.
Step 16
Leftovers can be stored in the fridge and reheated in the microwave.
TVP (textured vegetable protein) is a dehydrated soy product which can be found in the health food aisle at most supermarkets, or from health shops.
TVP (textured vegetable protein) is a dehydrated soy product which can be found in the health food aisle at most supermarkets, or from health shops.
Ingredients
- 400g pack of vegan mince or rehydrated TVP*
- 1 Massels Beef flavour stock Cube
- 1 tbsp of HP sauce or vegemite
- 2 diced carrots
- 4 large potatoes
- Nuttelex or vegan butter
- 3⁄4 cup of Plant milk
- 1 onion, finely chopped
- 1 tbsp of vegan Worcestershire Sauce
- Vegan grated cheese - optional.
