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The Ultimate Vegan Shepherds Pie

Serves: 2
Time: 25 Mins Cook
​              20 Mins Bake
Ingredients
Filling
2 TBSP Sunflower Oil
1 Large Carrot
1 White Onion
1 Stick Celery
2 Beyond Meat Burgers
1 TBSP Tomato Puree
1 TSP Vegan Wosctershire Sauce
250ml Veggie Stock

Mash
4 Medium Potatoes
2 TBSP Vegan Butter
2 TBSP Unsweetened Soy Milk
1 Pinch Nutmeg
Cracked Black Pepper
Salt
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Method
In a Hot Pan add Oil and then Onions to sweat. Once it starts to cook add Carrots and Celery. Cook for 3 minutes. 
Then add in Burgers and cook, roughly breaking them apart to look like beef crumbles for 5 mins. 
When it starts to brown add in Tomato Purée and Worcstershire Sauce and cook for 2 mins. 
Then pour in Stock and let this cook out for roughly 10-15 mins. 
When water is throughly dissolved add in some freshly cracked Black Pepper. 

Preheat your oven to Gas Mark 4/180C/350F.
In a separate bowl mash your skinned Potatoes with Soy Milk and Butter. Then add in Nutmeg, Salt and Pepper (to taste). Mash thoroughly to your desired consistency.
In a Baking Dish add filling and then top with mash.
I like to add a handful of Vegan Cheddar crumbles (usually Violife) on top.
Then pop your dish in the oven for 20 minutes. If you want a crispy top I recommend leaving it in for a further 2 minutes and turn the oven temperature on high.
Serve and Enjoy! I love eating this with a simple Lemon and Olive Oil Salad and some Hot Sauce.
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Making this recipe? Post it on Instagram with the hashtag #VeganDeeEats for a chance to be featured on the feed!

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