Seasonal Meat-Free Shepherd’s Pie

A hearty vegetarian dish for the holidays.

Shepherd's pie

Seasonal Meat-Free Shepherd's Pie
Saturday 14 December 2013

Anne-Marie says, "If you need to make something tasty and filling for the vegetarians at your Christmas dinner table, how about this Shepherd’s Pie? Very seasonal and satisfying!"

Ingredients (serves four)

For the mash:
283g potatoes, cooked
1 tablespoon margarine
1 tablespoon milk
28g grated cheese 

For the filling:
70g soya mince
½ pint boiling water, to rehydrate mince
1 teaspoon of bouillon powder
¾ tablespoon olive oil
½  medium onion, chopped finely
1 garlic clove, chopped finely
42g mushrooms
42g carrots, diced
28g celery, chopped
½ tablespoon worchestershire sauce
42g frozen peas
½ tablespoon tomato puree
200 grams canned tomatoes, chopped with juice
¼ tablespoon dried mixed herbs
Bay leaf
Salt and pepper, season to taste

 

Method

Chop and boil the potatoes and then mash with the milk and margarine.

Make up a stock with the water and bouillon powder and soak the soya mince, allowing it time to absorb all the liquid.

Heat the oil in a large saucepan fry of the onion and garlic, adding herbs and spices for taste. When the onion is soft, add the mushrooms and fry for a few minutes.

Add all the other vegetables (but not the tomatoes, puree and peas), stir in for about 5 - 10 minutes.

Add the worcestershire sauce, soya mince in stock, tomatoes, puree and stir well.

Add the bay leaf and stir well.

Place lid on and simmer for 20 minutes, before stirring in the peas.

Simmer for five minutes and allow to cool.

Drain any unwanted liquid off but keep liquid which can be used for gravy.

Once mince is cooled put in an ovenproof dish and then top with the mash. Then add the grated cheese evenly on top.

Place in a pre heated oven gas mark 7 for 20 minutes or till topping is golden brown and bubbling.

Finish off under a high grill to add a nice brown crispy top. 

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