Vegan Shepherd’s Pie

• This comforting, hearty, aromatic and filling vegan Shepherd’s Pie is a perfect dish for vegans and meat-eaters alike!
• Comfort food at its finest!
• So easy to make, using just staple kitchen ingredients.
• We love having freeze-dried veg in our pantry, but you can easily replace them with fresh vegetables.
• Easy and quick to prepare, it makes this pie a perfect dinner or lunch idea.
• Vegan and gluten-free.
• We used a 250ml cup to measure the ingredients.

Freeze-Dried Carrot Pieces 100g (Sussex Wholefoods)

0.5cup carrot pieces (or 2 small fresh carrots)

Freeze-Dried Green Peas 100g (Sussex Wholefoods)

0.5cup green peas

Organic Soya Pieces 500g (Sussex Wholefoods)

1.5cup soya pieces

Corn Flour (Starch) 500g (Sussex Wholefoods)

1-2tbsp corn starch

Organic Vegan Bouillon Powder, Gluten-Free, Less Salt 140g (Marigold)

1tbsp Bouillon Powder

Tomato Puree, Organic 200g (Biona)

1tbsp tomato puree

Extra Virgin Olive Oil 250ml (Filippo Berio)

2tbsp olive oil

Organic Bay Leaves 15g (Sussex Wholefoods)

1 bay leaf

Organic Thyme Leaves 50g (Sussex Wholefoods)

0.5tsp thyme

Organic Yeast Flakes 250g (Sussex Wholefoods)

2tbsp yeast flakes

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

salt to taste

Organic Black Pepper Powder 100g (Sussex Wholefoods)

pepper to taste

Other Ingredients

• 1 onion
• 2 garlic cloves
• 750ml water
• 200g mushrooms
• 800g potatoes
• 3tbsp vegan butter or vegan cream

Method

1. Start with peeling the potatoes, rinsing them, covering with water and boiling until soft and tender.
2. Chop onions and garlic finely. Chop mushrooms into bigger cubes.
3. Heat the olive oil in the big saucepan on a medium heat. Add onions, garlic and the bay leaf, and gently cook for about 5 minutes. Add mushrooms and cook for another 5 minutes.
4. Once mushrooms are gently fried, add in carrots, peas, soya pieces, bouillon powder, tomato paste and thyme. Mix well, add water, cover with a lid and simmer on a low heat for about 15 minutes.
5. Remove the lid, taste the pie filling and season to taste with salt and pepper. Mix 1tbsp corn starch with 1tbsp water. Add to the saucepan and mix well. You can add more cornflour for a more solid consistency.
6. Move your pie filling to a pie dish and smooth down.
7. Preheat the oven to 180°C.
8. When the potatoes are cooked, add in the vegan butter, salt and yeast flakes, then mash. You can add a splash of dairy-free milk for a more creamy texture.
9. Add the mashed potatoes on top of the filling and smooth down.
10. Place little pieces of vegan butter on top and sprinkle with some black pepper.
11. Place into the oven and bake for about 45 minutes until potatoes are nicely browned.
12. Enjoy!