Recipes

Shepherdess Pie

Serves 4-6
1 hour 10 minutes: 10-15 minutes preparation, 30 minutes cooking, 30 minutes baking

Everyone loves this, whatever their dietary persuasion, and it's much nicer than its traditional counterpart!

• Topping
• Potatoes for 4, peeled and chopped into 3cm/1½ inch chunks
• Soya or other dairy-free milk
• Vegan spread
• Salt and black pepper
• Filling
• 2 tsp olive oil
• 1 large onion, chopped
• 1 cloves of garlic, crushed
• Half a red pepper, chopped
• 1 medium courgette, chopped in half lengthways then sliced
• 100g/4oz mushrooms, chopped
• 225g/8oz frozen veggie mince* OR 100g/4oz dried savoury soya mince, soaked in hot stock
• 2 x 400g tins of chopped tomatoes
• 1 tbsp tomato purée
• 2-3 tsp bouquet garni or mixed herbs
• Black pepper

1. Put the potatoes on to cook.
2. Start making the gravy if you want it with the meal.
3. In another pan, fry the onion and red pepper in the oil until soft. Add a little water/stock if it starts to stick.
4. Add the garlic, courgette and mushrooms and cook until the mushrooms are golden brown - about 5 minutes.
5. Add the mince and herbs and fry for 4-5 minutes, stirring constantly. (If it starts to stick, use some of the juice from the tinned tomatoes.)
6. Add the purée and tinned tomatoes.
7. Stir well and simmer for 10-15 minutes over a low heat.
8. Meanwhile, drain and mash the potatoes with vegan spread, dairy-free milk and black pepper.
9. Adjust the seasoning of the mince filling and add black pepper.
10. Place the filling in a medium-large oven-proof dish and top evenly with the mashed potato. Use a fork to make nice patterns!
11. Cook at 190ºC/375ºF/Gas Mark 5 for 30 minutes, or until the potato topping starts to turn golden in places.

Serve with gravy and lots of seasonal greens. Click on Rose's Rich Onion Gravy in the main recipe list if you need guidance! * Realeat; Fry's or Asda own-brand soya mince are all vegan.