Sinfully Simple Veggie Shepherd’s Pie

I love that this is hearty, easy to make, and immensely satisfying. It works very well to make as a veggie main for  a potluck and it’s easy to just use less or more of the ingredients as needed. What really makes this recipe, in my humble opinion, is the stock in the veggie mince and blending the potatoes with a hand blender, rather than mashing them.

Ingredients

  • 1/2 small onion, chopped
  • 1 clove garlic, chopped
  • few leaves of fresh basil
  • salt and pepper
  • 1/2 cup veggie broth or stock
  • 2 packets veggie ground beef (I use Yves)
  • 1 cup peas (frozen)
  • 1 tablespoon of ketchup or a teaspoon of tomato paste
  • 8-10 large potatoes (peeled, rinsed, chopped in half or quarters if large potatoes)
  • 1/2 cup butter (plus a few extra teaspoons)
  • splash of milk or cream

Method:

Potato Topping: Add the potatoes to a large pot of salted water and bring to the boil. Boil for about 20 minutes or so, until the potatoes are soft (test with a fork). It’s okay if they break up a bit. Once soft, drain in a colander, return to the pot. Add the butter and splash of milk or cream, season with salt and pepper, and then blend with a hand blender. Set aside.

Veggie Ground Beef ‘Body’: 

  1. Fry the onion and garlic up in a large frying pan. Add the basil. Season with salt and pepper and fry until just soft.
  2. Add the veggie mince and fry for a few minutes. Then, add the peas and the stock. Simmer gently.
  3. Add the tomato paste/ketchup and stir well.
  4. If it looks a little dry, add a bit more stock/broth. Cook until the liquid is mostly gone.

Assembling the Pie:

Preheat the oven to 350F/180C.

Use a large casserole/Pyrex dish. Spread the veggie ground beef mix on the bottom evenly, then, using a spatula, smooth the blended potatoes over the top of the “beef”. Then, top with a few small pats of butter.

Bake for about 45 minutes until the veggie mix is bubbling and the potatoes are a lovely golden brown.

Adaptations:

  • Instead of peas, use corn (frozen corn is nice and sweet and usually fresher than canned). You can skip cooking the corn, and instead, place a layer of corn on top of the veggie ground beef before adding the potatoes on top and baking.
  • Sprinkle or grate some fresh parmesan on top of the potatoes before cooking.

 

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