Vegan Vegetable ‘Shepherds’ Pie

A hearty, delicious, satisfying and good any day of the week dish.  Full of natural ingredients that are nutritious and tasty and easy to create.

Serves 4

Ingredients

1 cup dried soya mince or if you are going ‘soy’ free, use a cup of cooked lentils/beans
1 tbsp tamari (gluten free soya sauce)
8 medium potatoes:  peeled, chopped in half
2 tbsp tomato puree
2 stalks celery:  finely sliced
1 tbsp olive oil
1 carrot:  peeled and cut into small pieces
10 mushrooms:  quartered
1 cup frozen peas
1 cup vegetable stock
1 tbsp corn flour
Salt & pepper to taste

Method

1. Soak the soya mince with 2 cups of just boiled water adding 1 tbsp of tamari
2. In a sauce pan boil the potatoes in salted water until tender.  Mash with 1 tsp coconut oil and 1/4 cup plant-based milk
3. In another sauce pan, add the olive oil and gently sauté the other vegetables, except the mushrooms & peas
4. Add the soya mince and sauté for 5 minutes (if going ‘soy-free’, add the lentils/beans at this stage)
5. Add the mushrooms and sauté for 5 minutes
6. Add the stock and corn flour and mix until corn flour has dissolved
7. Add salt and pepper
8. Add tomato puree
9. Add peas
10. When the vegetables are ready, put them in a oven proof dish
11. Cover with the mash potatoes and bake in the oven for 30 minutes, until the potatoes are golden brown
12. You can top with some vegan cheese to give it that extra creamy crispy topping
13. Serve with a mixed green leaf salad and a lemon and olive oil dressing

This recipe works well in individual pie/casserole dishes and once cooled, can be covered and frozen to be used at a later date.