Vegan Shepherd’s Pie

I adore Shepherd’s Pie – it is simply such a lush and comforting dish. I love giving it the odd twist to suit my appetite or the occasion, as it were.

Here is my vegan version, ideal for a hearty main meal any time of the year, or a special occasion, such as Thanksgiving Lunch or Christmas.

You can use puy lentils in place of veggie mince if you wish – if so, use 1 cup of pre-cooked lentils, boil, strain, and set aside for use in the sauce mix.  I sometimes make this with both veggie mince (crumble) and lentils, and I confess, I have even used tinned lentils for speed.  If you decide to make it with both, use a little less mince.

Another option (which I didn’t do on this occasion) is to garnish your shepherd’s pie with rosemary before you put it in the oven. The whole kitchen is then infused with scents of rosemary and cooked stew – oh yum !  Extremely child friendly dish too – so, everybody’s happy now !

INGREDIENTS FOR THE FILLING
extra virgin olive oil
1 white medium onion, finely chopped
2 to 3 cloves garlic, finely chopped
2 cups soya mince/crumble, or any other vegan mince of your choice
3 to 4 Tbsp tomato puree/paste
1 cup warm/hot water
1½ cups chopped tomatoes, or passatta (I placed mine in the blender first)
sea salt to taste
½ cup pre-steamed baby carrots or 2 pre-steamed chopped carrots (they must be soft)

METHOD FOR THE FILLING

Heat the oil in a casserole, and fry your onion. When it’s transparent, add the garlic and stir in the tomato puree, mix for a minute or so.

Now add your mince (and/or pre-cooked puy lentils), and stir well.

After 2-3 minutes, add the remaining ingredients, except for the water.

After around 5 to10 minutes stirring on and off, slowly add the water until the desired consistency is achieved. It should be thick, but still with a little loose sauce.

Pour into a medium-sized ovenproof dish (mine was 9 inches square, and around 2 inches deep) , and pre-heat your oven to 375ºF (190ºC).

INGREDIENTS FOR TOPPING (Mashed Potatoes)
4 large potatoes, peeled, cut into squares, and boiled until soft
¼ cup soya milk, or other dairy-free option of your choice
vegan butter/margarine
salt to taste (it’ll take more than you think)
½ tsp rosemary, for garnishing (optional)

OR you can use Mr Mash (or any other vegan instant mash) – which I confess I love ! Yes, it’s processed potato, but I only make it half a dozen times during the course of the year.

METHOD FOR TOPPING

Having boiled the potatoes, when they have softened, and are still hot, quickly remove all the water, and start mashing.

Add the salt and vegan butter/margarine. Taste for salt, and finish off by adding the milk. Make sure the mash is smooth and has a super mouth-feel – taste it ! Now it’s ready for the topping.

Spoon the topping onto the rich thick sauce with a tablespoon. Try covering as much of the surface as possible, and then with a sharp fork, mark it, to create a great design all over. Or smooth it with the back of a spoon, as I did in this recipe.

Now sprinkle and garnish with rosemary (if you are using it), adding another lump of vegan butter or olive oil.

Place in your hot oven, until golden. Should turn golden within half an hour or a little longer, depending on the oven you have at home.

Take out of the oven, and allow to rest for at least 10 minutes before serving, as it will be piping hot.

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

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