• Angelica Larsson

Shepherds pie | Vegan - Gluten free

Uppdaterat: 9 mars 2021

Hello my lovelies! I hope you are all doing well, I have certainly been crafty with my recipes and started off strong with last weeks YouTube upload. The first time I had eaten shepherds pie was while living in England, I have had similar food served to me before but it was nice to experience something new. I do love traditional home cooked food and experiencing another cultures meals is eye opening and now even more so when I adjust and create my own vegan versions of them. I of course wanted to try my hands on the traditional shepherds pie!

Serves 4-6 people.

What you need for mashed potatoes: 1kg potatoes 1 1/2 litre water 1/2 dl (0.2 cups) vegan cream 1 tsp salt 1 tsp white pepper 50g vegan butter What you need for filling: 250g soy mince (can be swapped for beans) 300g peas 1 large onion 2-3 carrots 2 cloves garlic 2 tbsp rapeseed oil 2 tbsp gluten free flour 1 tbsp tomato purée 3 tsp thyme 3 tsp umami spice 1 tsp salt 1 tsp white vinegar 1/2 tsp black pepper 1 vegetable cube A splash of water Begin with washing and peeling the carrots. Finely chop the carrots and the onion and add the rapeseed oil into a pan along with the onion. Fry the onions until they appear translucent and add the chopped carrots in and fry them off for a couple of minutes.

Add the soy mince (or beans) and fry until the soy mince get a bit of colour. Now add the tomato purée, minced garlic, thyme, umami, salt, white and black pepper, salt, vegetable cube and a splash of water. Stir until it's all well combined and the stock has dissolved. Allow to cook on low heat for 30 minutes.

While our filling is simmering we will get onto making our mashed potatoes, wash and peel the potatoes. Slice the potatoes into equal cubes while you bring water to a boil. Add the potatoes into the boiling water and bring the heat to medium high heat and boil for about 15-20 minutes or until the potatoes are soft enough to mash. Once the potatoes are cooked drain out the water leaving the potatoes in the pot, add the butter, salt and pepper and mash the potatoes. Now add the cream and fold it into the potato mash and set that aside for now.

Pour the filling into a gratin tray and flatten it evenly into the tray then distribute the potato mash on top. I find using a fork to evenly cover the filling with the potato mash makes it easier and you can make a lovely pattern with it as well.

Preheat the oven to 175℃ (345℉) Pop the shepherd pie into the middle of the oven for 45-60 minutes. Now it's ready to enjoy!

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