Ultimate Shepherd’s Pie
(Vegan Planet)
Ingredients:
2 tablespoons olive oil
1 onion, chopped (we – as always – used leek instead)
1 carrot, chopped
2 cups button mushrooms, chopped
1 tablespoon tomato paste
2 tablespoons tamari or other soy sauce
1 cup basic vegetable stock
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram leaves
Salt and freshly ground black pepper
1 tablespoon cornstarch dissolved in 2 tablespoons water
3 frozen veggie burgers, thawed chopped or crumbled (here, we used 1 can chick peas, 1 can kidney beans, 1/4 cup urid dahl lentils)
1/2 cup frozen green peas, thawed
1/3 cup ground walnuts
1/4 teaspoon sweet hungarian paprika
3 cups mashed potatoes (mashed with Nuttelex)
Method:
Prehead the oven to 180°C. Heat 1 tablespoon of olive oil in a large pan, add the onion leek and carrot, cover, and cook until tender, about 5 minutes.
Add the mushrooms and cook, stirring occasionally, for 3 minutes. Stir in the tomato paste, tamari, stock, thyme, marjoram, salt and pepper. If you are using beans instead of vegie burgers, add them now. Stir in the cornstartch mixture to thicken slightly.
Spoon the mixture into a lightly oiled baking dish. Stir in the peas and walnuts (and vegie burgers if you are using them instead of the beans).
Spread the mashed potatoes over the top.
Sprinkle with the paprika and drizzle with the remaining tablespoon of olive oil. Bake until the potatoes are hot and bubbly and the top is golden brown – about 30 minutes. Serve Hot.
This is such a great comfort dish, it is so warming and hearty. Perfect for winter time and so delicious, I am really happy with this one!
