Vegan Country Style Shepherds Pie

A hearty classic, which is so versatile, as it can be made with lentils, mushrooms, or any other vegan meat replacement and it will always turn out delicious. In this recipe, I used vegan sausages which I found in my freezer and then cooked and pulsed in my food processor. Combined with the vegetables and the mash, the result is rich, flavoursome and deeply satisfying.

Vegan Country Style Shepherds Pie

Serves 8

Ingredients

6 large potatoes, peeled and roughly chopped

1 tbsp vegan butter (Use healthy non-hydrogenated or homemade)

500ml plant based milk (I use organic soy milk)

2tbsp finely chopped chives

A pinch of grated nutmeg

8 vegan sausages (or 500g of any other vegan meat substitute, mushrooms or pulses such as lentils or beans)

A little water for sauteing

1 large onion, peeled and finely chopped

2 cloves of garlic, peeled and crushed

200g frozen peas

2 carrots, peeled and finely chopped

1 courgette, peeled and grated

1/3 of a red bell pepper, finely chopped

250ml dry white wine

2 large tomatoes, finely chopped

1 jar of 340g tomato sauce or passata

1tbsp tomato purΓ©e or ketchup

1tbsp soy sauce

1tsp vegetable stock powder dissolved in a cup of boiling water

1tsp smoked paprika

1tsp maple syrup or other sweetener

Salt & pepper to taste

πŸ… Preheat the oven at 200c.

πŸ… In a large pan, cover the potatoes with cold filtered water and bring to a boil. Add salt to taste and cook until very soft, for about 25 minutes.

πŸ… Meanwhile, prepare the “meat”and vegetables. If using sausages, cook them according to package instructions, then pulse them in a food processor until you have a minced meat consistency. If using pulses such as beans or lentils, if tinned, simply open, drain and rinse. If dried, you will have to soak and boil separately before using in this recipe.

πŸ… In a large deep frying pan, add a little water and sautΓ© the chopped onion over low heat for about 5 minutes. Cover to create steam. Soften without browning.

πŸ… Add the garlic and continue to cook for another minute.

πŸ… Add the peas, the carrots, the courgette and the red bell pepper and stir over medium heat for a couple of minutes.

πŸ… Add the wine, stir and cook until reduced to half.

πŸ… Add the chopped tomatoes and cook until they begin to break down.

πŸ… Stir in the minced sausages or other substitute, along with all the rest of the ingredients and continue to cook for about 10 minutes, stirring occasionally, until everything comes together, the carrots are soft and most of the liquids have been absorbed.

πŸ… Taste for seasoning and add more salt & pepper if needed.

πŸ… Spoon the mixture in a deep ovenproof dish, smooth and set aside.

πŸ… Drain the boiled potatoes and return to the pan over low heat.

πŸ… Using a potato masher, mash to your liking. We like ours slightly textured.

πŸ… Stir in the butter, the milk, the chives and the nutmeg and mix well until nice and creamy. Check for extra seasoning and take off the heat.

πŸ… Spoon the mash over the “meat” mixture and smooth over, creating peaks that can crisp in the oven.

πŸ… Place in the oven and bake for 30 to 40 minutes, until the mash is slightly browned here and there.

We like to serve this pie alongside steamed broccoli, green beans, or a simple green salad.

Enjoy!

One Comment Add yours

  1. Chell says:

    Tastes A-mazing! ❀️

Leave a Reply