Saturday, October 04, 2014

Vegan Shepherd's Pie

This vegan take on a classic shepherd's pie is the ultimate comfort food! Perfect for a filling dinner, especially in the colder months like we're getting now. This recipe is also super easy which is great for me as I don't like to spend too long cooking.

Serves 2:


For the filling:
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 leek, chopped
  • 1 potato, chopped
  • Handful of frozen peas
  • Pinch of salt and pepper
  • 1 vegetable oxo cube
  • 1 tbsp plain flour
For the mash:
  • 4-5 potatoes, peeled & roughly chopped into halves/thirds
  • 1-2 tsp dairy-free butter

For the filling:
  • Add the vegetables and peas to a saucepan and cover with water
  • Add the salt and pepper and bring to a boil
  • Once at boiling point, simmer for 20-25 minutes until all the vegetables are cooked
  • Drain most of the water, leaving a small amount in the saucepan and remove from the heat
  • In a mug, break up the oxo cube and add roughly 2/3 cup of cold water. Add in the flour as needed to create a sauce of medium thickness
  • Add the sauce to your vegetables and cook on a low heat for a few minutes
  • Pour your vegetables and sauce into your baking dish
For the mash:
(Cook this at the same time as your vegetables)
  • Place potatoes in a saucepan and cover with water, bring to a boil and simmer for 20 minutes
  • One cooked, remove from heat and drain
  • Add in the butter and mash with a potato masher
  • Spread the mash over you vegetables in the baking dish
  • Run a fork along the top of the potato topping, repeating until it's all been marked
  • Bake in the oven at 200°c for 25-30 minutes
  • Serve and enjoy!

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