PLANT-BASED SHEPARDS PIE
PREP TIME: 30 MINUTES
COOKING TIME: 1 HOUR AND 30 MINS
SERVES: 6
INGREDIENTS
Ragu
2 tablespoons olive oil
1 large brown onion, diced
2 cloves garlic, crushed
2 large carrots, peeled & diced
2 sticks celery, diced
200g field mushrooms, chopped
400g button mushrooms, halved & sliced
1 tablespoon cornflour
2 ½ cups (625ml) vegetable stock
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
400g tomato passata
½ cup (100g) dried lentils, rinsed and drained
1 cup dried sliced shitake mushrooms
1 cup frozen peas
Salt flakes and freshly ground black pepper
Mashed Potato
750g Spud Lite potatoes, peeled
40g vegan butter
¼ cup (60ml) almond milk
¼ cup natural yeast flakes
Salt flakes and freshly ground black pepper
METHOD
1. Heat oil in a large heavy-based saute pan over a low heat. Add onion, garlic, carrot, celery and mushrooms, stirring to combine. Cover and cook for 20 minutes or until onion is tender and mushrooms have sweated down. Add cornflour, stirring to combine and cook for a further 2 minutes.
2. Add stock, tomato paste, Worcestershire sauce, passata, lentils and dried shitake mushrooms, stirring until combined. Cook for 25 minutes or until sauce thickens and lentils are tender. Extra stock may be required, if lentils are cooking slowly. Add peas, stirring to combine. Check seasoning and adjust accordingly.
3. Preheat oven to 180°C (160°C fan-forced).
4. Meanwhile for the mash, steam potatoes for 15 minutes or until very tender. Remove from heat and mash until smooth. Add butter, milk, natural yeast, salt and pepper, stirring until mash is well combined and smooth.
5. Spoon mushroom and lentil ragu into 6 individual oven proof dishes or one large oven proof dish on a baking tray and top with mash.
6. Place baking tray in preheated oven for 30 minutes or until the ragu is bubbling and the mash potato is golden.
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