A rich, savoury vegetarian Shepherd’s Pie: the best version of a comfort food favourite. Grab a couch and a fork and dig in!
- 4 Large potatoes, peeled and diced
- 2 Large onions, peeled and sliced
- 1 Large carrot, peeled and diced
- 2 sticks celery, diced
- 2 cloves minced
- 1 tablespoon dried rosemary
- 1 Large bay leaf
- 3 cups meat substitute of your choice ((faux mince, cooked green or brown lentils, chopped mushrooms, tvp, whatever floats your boat. I tried faux mince here))
- 1 teaspoon worcestershire sauce ((Spring Gully brand is vegan if you need))
- 2 tablespoons tomato ketchup
- 2 teaspoons plain flour
- 4 beef-style stock cubes (I use Massell stock, or you can use veggie stock cubes or veggie stock)
- 2 tablespoons butter
- 1 splash milk
- In a large pot, bring your diced potatoes to a boil with water to cover.
- In an even larger oven-proof pot, saute the onions, carrots, celery and garlic over medium-low heat until onions are translucent, about 5-10 minutes.
- Add the flour and stir for about 30 seconds.
- Add the rest of the ingredients except milk and butter, and bring to a boil.
- Simmer as long as you need to have a reduced, thick, savoury sauce. I like to simmer for an hour, but you do what works for you. If you are using lentils, it will be different timings whether you add them raw or already cooked, but at the end, make sure you have a reasonably thickened sauce.
- When the potatoes are soft, drain and mash with the butter and a splash of milk.
- Spread the mashed potato on top of your savoury sauce and dot with butter.
- Pop in a 200C oven for 15-20 minutes until hot and bubbling and the top of the potatoes starts to brown.
Keywords: vegetarian shepherds pie, meatless shepherds pie, vegetarian cottage pie, meatless cottage pie