adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Shepherd's-style pie
0 Likes
Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Experience a flavorful vegan take on a traditional favorite.
Ingredients:
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 200g small swiss brown or button mushrooms, thinly sliced
  • 300g pkt Birdseye Plant Based Premium Quality Mince
  • 1 carrot, peeled, grated
  • 2 garlic cloves, crushed
  • 50g (⅓ cup) plain flour
  • 1 tsp dried mixed herbs
  • 500ml (2 cups) vegetable stock
  • 20.00 ml balsamic vinegar
  • 1kg potatoes, peeled, chopped
  • 60ml (¼ cup) extra virgin olive oil, plus extra to drizzle
Instructions:
  • Preheat the oven to 200C (180C fan forced) and lightly grease a 2.5L (10 cup) rectangle baking dish.
  • Steam potatoes over boiling water for 20 minutes until tender, then mash in a bowl with olive oil and sea salt.
  • In a large frying pan, heat oil over high heat. Cook onion until translucent, about 1-2 minutes. Add mushrooms and cook for 5 minutes. Next, add mince and cook until it changes color, about 5 minutes. Stir in the carrot and garlic.
  • In a jug, mix flour, herbs, and 125ml (½ cup) stock. Stir in the rest of the stock, then pour the mixture into the pan with the mince. Add vinegar. Cook and stir for 5 minutes until the sauce boils and thickens.
  • Transfer the mixture to a baking dish, then spoon the mashed potatoes over the top, spreading them to cover the mince. Drizzle a bit more olive oil on top and bake for 20-25 minutes, or until it's bubbling hot and irresistible.

Similar Recipes