The Ultimate Vegan Shepherds Pie
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Serves: 2
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Time: 25 Mins Cook
20 Mins Bake |
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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.
Making this recipe? Post it on Instagram with the hashtag #VeganDeeEats for a chance to be featured on the feed!
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.
Making this recipe? Post it on Instagram with the hashtag #VeganDeeEats for a chance to be featured on the feed!
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