Shepherd’s pie
- Preparation Time: 50 minutes
- Total Time: 50 minutes
Ingredients
Servings:
2
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1large carrot
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200 gpeas
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1clove of garlic
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1onion
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2 tbspolive oil
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1 tspdried thyme
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1 tspdried rosemary
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175 gplant-based minced meat e.g. Vivera Plant minced meat
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1 tbsptomato paste
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400 gdiced tomatoes 1 can
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50 mlred wine
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75 mlstock
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450 gmashed potatoes
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75 gplant-based cheese
Instructions
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Preheat the oven to 180 °C.
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Slice the carrot, chop the onion, and finely chop the garlic.
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Heat the oil in a frying pan. Add the garlic, onion, carrot, rosemary, and thyme, and fry for 6 minutes.
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Add the plant-based minced meat, peas, and tomato puree, and fry for 1 min.
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Add the tin of diced tomatoes, red wine, and 75ml stock, and simmer gently for about 10 minutes, until most of the moisture has evaporated.
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Season with salt and pepper.
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Put everything into an oven dish, and spread the mashed potatoes over the top.
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Sprinkle with the vegan cheese, then place the dish in the centre of the oven. Bake for about 25 minutes until golden brown.
