VEGAN SHEPHERD’S PIE

Instructions

MASHED POTATOES

1. Wash, peel, and dice the potatoes. Cook them in a steamer for around 20 minutes.
2. Peel and dice the carrot and cook in another tier in the steamer (cook for 10 minutes).
3. Once the potatoes are well cooked and soft, drain any excess water and place them in a bowl. Then, begin to mash the potatoes until you get a smooth consistency.
4. Season to taste with: olive oil, Himalayan salt, black pepper, ground nutmeg and mix well.

FILLING

1. While the potatoes and carrot are cooking, peel and dice the onions and the garlic clove. Cook them in a saucepan with salt and water.
2. Add the meat-free mince and cook with the onions and the garlic.
3. Once the meat-free mince is cooked (check package instructions), cut the mushrooms in slices and cook. Then add the carrot.
4. Pour the passata, add ¼ sodium bicarbonate, mix well and add 1 tbsp of red wine.
5. Season to taste with: Himalayan salt, paprika, oregano, bay leaf, dried parsley, and cumin.

ASSEMBLE & BAKE

1. Preheat oven to 180C/350F.
2. Select a glass ovenware dish where you can gratin Shepherd's pie.
3. Remove the bay leaf and pour the filling on the base. Then spread evenly the mashed potatoes on top of the filling. You can spread it with a tablespoon and then you can use a fork for decoration.
4. For a golden effect on the mashed potatoes you can spray olive oil (optional).
5. Gratin in the oven for 20 minutes.