Vegan Shepard’s Pie
Traditionally, cottage pie is made with beef mince, however in my version, I use Viva Vivera plant mince, which is incredibly rich tasting beef alternative product I definitely recommend. This recipe is foolproof and preparation is complete within 30 minutes. This meat free version is also affordable- my recipe will feed 3 and will cost 1.20 per portion. The only thing you’ll need is a potato masher, pots and pans and an oven dish.
- 220g Viva Vivera Mince (sold in all mainstream supermarkets)
- 750g Red Potatoes
- 4 tsp dried sage
- 2 tsp smoked paprika
- 1 tsp dried thyme (optional)
- Heaped tbsp tomato puree
- 4 garlic cloves
- 1 onion
- 2 carrots
- Vegan butter (flora is best!)
- Any gravy granules (bisto beef is vegan)
- 100g frozen peas
- 200-300ml boiling water
- Preheat your oven to 190 degrees/375F/gas mark 5
- Start by peeling and dicing your potatoes into as similar sizes as possible. Wash them until the water becomes clear, then boil in salted water until tender and ready to mash
- In a food processor, whiz your onions, garlic and carrots, then begin to cook and dry out in a hot pan on a low heat. Cook your veggies until they begin to loose there moisture and become softer
- Add your sage, paprika and tomato paste. Cover your veggies with it and cook the tomato out for a minute or two. Keep stirring to avoid it from burning
- Add your mince and stir again, finishing with your thyme. Boil your kettle, and add your 200-300ml of water. This is just a guideline, you may need more or less water, however there should be enough to just cover the mince mix
- Bring the mix to the boil, and finish by whisking your gravy granules. It’s that simple! Keep adding and whisking granules into your mix, until it is the right consistency for YOU. I recommend a thicker, richer mix. Check for seasoning (salt and pepper) and leave this to one side to cool slightly in a oven dish
TIP!!: If you want a rich, smokey flavour, add a little HP sauce in
7. By this time, your potatoes should be tender and ready to mash. Season with plenty of salt, and some of your butter. Add as much or little as you like. I prefer my mash buttery, and use around 2 tbsp of butter.
8. Place your mash on your mince mix. I like to smooth it out, then decorate by dabbing the top of the whisk on the potatoes; there’s no real trick!
9. Bake your pie until golden brown, around 20 to 30 minutes in the oven.
Perfect! A hearty dish, which is perfect with any seasonal vegetables or salad. I enjoyed mine with a pickled carrot and spinach salad. The ultimate way to feel slightly at peace with these most uncertain times we live in right now! Remember to keep calm, keep on cooking, and keep it vegan!!!
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