Shepherd's pie is a dish we particularly see in old (style) looking pubs in the UK. I think this pot pie is real comfort food and looks so delish. We can all use a hearty meal like this after a long hike or a couple of pints. Unfortunately the vegan Shepherd's pie is often hard to find.
For an animal unfriendly Shepherd's pie they use minced lamb, baby sheep out of the oven, Ah come on! You can do better than that! Try this vegan Shepherd's pie that is loaded with veggie, vegetable proteins and an earthy creamy topping, Green Comfort Food in a oven dish!
1 kg crumbly potatoes, soy milk, pepper/salt (for the puree)
200 gram meat free mince (rulgehackt Vegetarian Butcher)
1 clove of garlic
can Lima beans
2 stalks of celery
100 gram mushrooms
1 tbs all purpose flour
shoot of vegan Worcester sauce (or soy sauce)
100 gram tomato puree
sprig of rosemary, chopped
vegan grated cheese
lump vegetable butter
- salt / pepper to taste
Preheat the oven to 180°C/350°F.
Cut the potatoes, cook them and drain. Make a potato puree with soy milk, salt/pepper (add a lump of vegetable butter if you want to make it more creamy).
Melt a lump of butter in a casserole, cut the garlic and onion and fry it in the casserole. Add the vegan mince meat and bake this. Cut the mushrooms in slices and add. Cut the carrot and celery in cubes and add this to the mixture. Bake this for 10 minutes.
Drain the can of beans and add them together with the tomato puree, the flour and the vegan Worcester sauce. Add the chopped rosemary and some salt and pepper to taste. Put the lid on the casserole and let this cook for 10 more minutes on a low heat..
Scoop the mince meat mixture in a oven dish. Overlay this with some frozen peas and then cover with the mashed potatoes. Finish with some vegan cheese and drizzle a little bit of olive oil over the top.
15 minuten in the oven. Serve with some extra Worcester sauce!