Meat-Free Shepherd’s Pie

Meat-Free Shepherd’s Pie

Serves 6, prep time 15 minutes, cooking time 60 minutes

INGREDIENTS
FOR THE FILLING
2 tbsp of olive oil
1 chopped onion
2 garlic cloves, chopped
2 tbsp of Worcester sauce
1 tbsp of Chipotle Tabasco
1 can of chopped tomatoes
3 tbsp of tomato purée
Salt & pepper
1 tbsp of oregano
300ml of vegetable stock
300g of Quorn mince
250g of frozen pea & bean mix (add these after cooking the filling)

FOR THE TOPPING
12 sliced carrots
2 tbsp of maple syrup
Salt & pepper
1 cup of breadcrumbs
150g of grated parmesan

TO TOP
200g of grated cheddar
150g of grated parmesan
1 tbsp of oregano
2 tsp of cayenne pepper

METHOD
FOR THE FILLING
Heat the oil in a pan on a medium heat, add the onion, garlic and sauté until softened.
Add the Worcester sauce, tabasco, chopped tomatoes, purée, season and stir.
Now, stir in the oregano, add the vegetable stock and Quorn mince.
Cover, reduce the heat to a simmer for 10 minutes, then remove from the heat and allow to cool.

FOR THE TOPPING
In a pan bring to the boil 750ml of salted water, add the carrots and cook until soft.
Drain, then add to a bowl with maple syrup, season then mash the carrots until smooth.
Add the breadcrumbs and grated parmesan and combine.

Preheat the oven to 180ºC, pour the filling to an oven-proof dish, add pea & bean mix, stir then even out.
A spoonful at a time add the carrot topping. Sprinkle with grated cheddar, parmesan, oregano and dust with cayenne pepper.
Place in the oven for 35-45 minutes until the topping is crisp and golden, then serve.

Meat-Free Shepherd’s Pie

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.