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Vegan Spice Shepherd’s Pie
A traditional style Vegan Shepherd’s Pie recipe with lots of mushrooms and a chilli bite
Serves 4 (Estimated) Rating 4/5
Prep Time 10 Minutes Cooking Time 20 Minutes
| Ingredients |
| 1 Large Onion, finely chopped |
| 4 Garlic Cloves, finely chopped |
| 500 g Mushrooms, sliced |
| 200 g Frozen Peas |
| 3 tbsp Cornstarch |
| 400 ml Vegetable Stock |
| 100 ml Vegan Red Wine |
| 3 Whole Cloves |
| 2 Bay Leaves |
| 1 tbsp Paprika |
| 1 tsp Onion Powder |
| 2 Red Chillies, finely chopped |
| 5 Sprigs Thyme |
| 1 Pinch Sea Salt, to taste |
| 2 tsp Olive Oil |
| 1.5 kg Potatoes, peeled and diced |
| 4 tbsp Olive Oil |
| 100 ml Cashew Milk |
| 2 tbsp Active Yeast |
| 4 Garlic Cloves, finely chopped |
| 2 Bay Leaves |
| Method |
| Scrub and rinse the potatoes well and cut them into 1 inch pieces. |
| Transfer them to a large pot and cover with cold water. |
| Add 2 bay leaves and 4 cloves of the minced garlic and bring to a simmer. |
| Season well with sea salt and cook until tender, about 12 minutes. |
| Drain the potatoes in a colander and allow them to dry well in their own steam. |
| Discard the bay leaves. |
| Transfer back into the pot, drizzle with the olive oil, plant milk and nutritional yeast and mash until creamy. |
| Taste and adjust seasonings with more sea salt. Add more plant milk and olive oil if a creamier consistency is desired. |
| Set aside to cool until needed. |
| Filling |
| Preheat a cast iron medium pot over medium flame. |
| Add half of the diced onion and a drizzle of olive oil or a splash of water and sauté with a pinch of sea salt for about 5 minutes until translucent. |
| Stir in the carrots and cook another 5 to 10 minutes until they begin to soften. |
| Add 2 bay leaves, thyme leaves, whole cloves, chili pepper and garlic. |
| Give everything a good stir then add the paprika, onion powder and corn starch. |
| Stir again then whisk in the red wine and vegetable stock. |
| Keep whisking until everything is smooth. |
| Bring the gravy to a simmer and cook on low heat for about 10 minutes until slightly reduced and thickened. |
| Stir in the green peas and warm through. |
| Taste and adjust seasonings to your taste with sea salt. |
| Heat up a large skillet over medium low heat and add the remaining onion. |
| Cook 5 minutes then stir in the mushrooms and a pinch of sea salt. |
| Sauté until wilted and most of the liquid has evaporated. |
| Transfer the cooked mushrooms to the pot with the gravy, stir and taste again. |
| Allow the filling to cool off. |
| Spoon the mashed potatoes on top of the mushroom gravy and level them with the back of a spoon. |
| Take a fork and create little tracks over the surface. |
| Transfer the Shepherd’s pie to the preheated oven and baked for a few minutes until golden brown on top. |