Tuesday, 6 September 2011

Kind Shepherd's Pie

This is an easy one to throw together if you have a few potatoes you want to use up.

Kind Shepherd's Pie


2 Cups Vege mince (I used TVP - makes around 3-4 cups once soaked)
1 brown onion (chopped)
1/4 cup GF flour
1/2 tsp dry mustard
1 1/2 cups vegetable stock
1 Tbls dried mint
1 Tbls dried parsley
1/2 tsp ground pepper
2 carrots, diced
1 cup peas (if using frozen, thaw out first)
2 Tbls Worcestershire sauce
salt to taste
1 Tbls oil
1 Tbls vegan Margarine

Potato topping;
4 large potatoes, peels & chopped
1/4 cup soy/rice milk
2 Tbls vegan margarine


Preheat over to 200°C
In a medium saucepan boil some water and add potato. Leaving boiling till soft.
If you're using TVP add to a bowl and pour over equal amount of boiling water and some vegetable stock salt and cover with tea towel for 5 minutes.
Add carrots and fry for a 3 minutes.
Add TVP, peas, salt, pepper, parsley & mint and reduce to simmer.
In a small pot add vegan margarine and sauté onions until clear on med-high heat.
Stir in flour & dry mustard.
Add some of the vegetable stock and boil.
Start to simmer off until all stock is finished, constantly stirring to create a gravy.
If you want to skip this step you can just add all those ingredients in with the TVP mix.
Add gravy to TVP mix and stir in.
Drain your cooked potatoes and mash in the milk and vegan margarine until smooth.
In an oven dish or oven safe bowl place the TVP mix and top with potato mix.
Bake in oven for 30-45 minutes, or until browned on top.

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