Well this version of a shepherd’s pie came out a lot more enjoyable than I first expected. Perfect for this time of year as we are starting into Autumn with colder weather and darker nights, this is a great dish if you’re a Vegan or even if you just want to use up some vegetables that you have in the fridge which is exactly what I had! Comforting, tasty and filling – what more do you want? Although the potatoes on top are more chunky and crispy than mashed and creamy, they still fit very well with the dish and we really enjoyed it. Approx. only 460 calories per portion too 🙂
Ingredients (for 2 people/pies);
- 450g white potatoes such as Maris Piper or King Edward
- Vegetable oil
- 120g button mushrooms, broken up
- 1 onion, chopped
- 1 large carrot, cut into small cubes
- 1 vegetable stock cube (make sure it’s vegan – I used Kallo)
- 2 garlic cloves, crushed
- 1 tbsp tomato purée
- 1 tsp smoked paprika
- 1 tbsp mixed herbs
- 1 celery stick, chopped
- 150g frozen peas
- small pack flat-leaf parsley, chopped
Method (Approx. 1 hour + 30 mins altogether);
- Put the unpeeled potatoes in a large pan, cover with boiling water and simmer for approx. 30 mins until the skins start to split. Drain and leave to cool a little. Heat the oven to 190C/170C fan/gas 5.
- Meanwhile, heat some vegetable oil in a large heavy-based sauté pan. Add the mushrooms, onion, carrot and the stock cube and cook gently for 5 mins , stirring every so often. If it starts to stick, reduce the heat and stir more frequently, scraping the bits from the bottom. The veg should be soft but not mushy.
- Add the garlic, tomato purée, paprika and herbs. Stir and turn the heat up a bit, cook for 3 mins, add the celery, then stir and cook for a few more mins.
- Pour 300ml water into the pan. Add the peas and stir well. Cook for 5 mins, stirring occasionally, then season, turn off and set aside. There should still be plenty of liquid and the veg should be bright and a little firm.
- Peel the potatoes and discard the skin. Mash 100g with a fork and stir into the veg. Break the rest of the potatoes into chunks, mix with a glug of olive oil and parsley and season.
- Divide the filling into 2 pie dishes to serve (or place all into a small casserole dish) and top with the potatoes. Bake the pies for 30-35 mins, until the top is golden and the filling is heated through. If making individual pies, check after 20 mins.
- Let the pie cool a little, serve and enjoy!
I hope this meal gives you inspiration to cook from scratch and try more vegan or vegetable-based recipes. Please do give this a try and let me know what you think!
Please hit like if you enjoyed this recipe and if you have any of your own food creations you would like me to try and review, please email me at email@example.com.