Cheesy Vegan Shepherd's Pie
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A feast of a comforting pie for winter nights - and no shepherds were harmed in the making of this recipe!
Cheesy Vegan Shepherd's Pie
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- Prep Time
- Prep. time 10 minutes
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- Cook Time
- Cooking 70-75 minutes
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- Serving
- Serves 6
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- 1 tablespoon soy sauce or coconut aminos
- 2 teaspoons mixed herbs
- Salt and pepper
- 3 sticks celery, chopped
- 100g mushrooms, sliced
- 2 peppers, sliced
- 3 carrots, sliced
- 200g textured vegetable protein (TVP)
- 100ml vegetable stock
- 1 x carton passata or 1 x tin chopped tomatoes
- 3 tablespoons tomato puree
- 2 large handfuls of spinach
For the mash:
- 6 large potatoes, peeled and chopped
- 3 sweet potatoes, peeled and chopped
- 4 tablespoons soya or almond milk (unsweetened)
- Salt & black pepper
- A drizzle of olive oil
- 75g Bute Island Red Leicester Style Sheese, grated
- Chilli salt, to garnish
Directions
- Heat the oil in a large pan then add the onion and garlic and cook for 10 minutes.
- Add the spices, herbs, seasoning and other vegetables and stir well to coat everything. Cook for a further 5 minutes.
- Stir in the TVP then pour in the stock, passata/chopped tomatoes and puree, bring to the boil and simmer for 20-25 minutes.
- Meanwhile cook the potatoes in a pan of simmering water for about 15 minutes until softened. Drain then mash with the milk, salt and black pepper and olive oil until smooth.
- Preheat the oven to 190 degrees C.
- Once the TVP mixture is nicely cooked and the sauce has thickened slightly, stir in the spinach and allow to wilt. Spoon into a large ovenproof dish.
- Spoon the mash over then sprinkle over the Sheese. Bake for 10-15 minutes until bubbling and the Sheese has melted. Garnish with a little chilli salt, dish out, serve and enjoy hot!
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THESE SHEESE PRODUCTS
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