I make this when its been a hard week and I need something comforting, quick and full of goodness! Perfect for any time of the day especially after the gym. I always make more and there is never any leftovers for the next day! Enjoy!
Vegetable Shepard's Pie
bhavesh I make this when its been a hard week and I need something comforting, quick and full of goodness! Perfect for any… Gluten free Vegan, Vegetarian English Print This
Serves: 4 PEOPLE
Prep Time:
Cooking Time:
Nutrition facts:
200 calories
20 grams fat
Rating: 5.0/5
( 2 voted )
Ingredients
- 5 medium Potatoes
- 3 tbsp olive oil
- 2 medium Celery
- 2 medium carrots
- 10 medium Chestnut Mushroom
- 1 medium Green capsicum
- 1 tin Sweet corn
- 150 grams Soya mince
- 500 mil Vegetarian stock
- 2 tbsp Tomato ketchup
- 2 tbsp Brown sauce
- 1 tin Chopped tomato
- 1 tbsp dry parsley
- 2 tsp Salt
- 2 tsp Black pepper
- 20 g Vegan cheese grated
Instructions
- Wash and cook potatoes in a microwave for 10-15 minutes
- Wash and chop all vegetables (celery, carrots, chestnut mushrooms, capsicum)
- Heat 1 tbsp olive oil in a pan. Add celery, carrots, chestnut mushrooms capsicum. Good for 5 minutes on medium heat till vegetables are cooked through but still have a bite
- Add sweetcorn and soya mince
- Add vegetable stock
- Add tomato ketchup and brown sauce
- Add tin tomato
- Add 1 tsp salt, 1tsp pepper and parsley and stir
- Cook for 20 minutes with the lid on medium/low heat till mixture is thick however not dry. If it gets dry add more vegetable stock
- Remove the skin of the cooked potatoes and mash together with 2 tbsp of olive oil. Add 1 tsp salt, Add 1 tsp pepper
- In a oven dish add the cooked vegetables mixture
- Layer the mash potatoes on top
- Add the grated vegan cheese on top
- Cook in an oven for 10 minutes 150 degrees
- Serve with boiled veg if you want to pack a few more greens and fresh salad.
