WILD Recipes with Aaron: Vegan Shepherd’s Pie

If you don’t like the taste of meat you can swap with mince for lentils. I left the skins on the potatoes but you can peel if you wish. Why not add a tablespoon of mixed herbs for extra flavour?

Serves 4

Preheat oven to 190C/374F.

1 onion – chopped
2 garlic cloves – minced
400g vegan mince
450ml veg stock
3 tsp onion gravy granules
3 tbsp tomato puree
1 large carrot – grated
1 cup of peas
pink/sea salt & pepper
800g potatoes – cubed
3/4 cup plant milk
4 tbsp vegan butter

Add 2 tbsp of oil to a pan (medium heat), add the onion. Stir and soften for a couple of minutes. Add the grated carrot, stir and cook for another 2 minutes. Stir in the garlic and then add the mince. Mix all the ingredients together then add the tomato puree, salt and pepper. Once everything is combined add the peas (I used frozen), vegetable stock and gravy granules. Give everything a good mix, turn the heat down and simmer for 5 minutes.

For the mash:
Add the chopped potatoes to a pan and cover with water. Bring to the boil and boil for 15 minutes (or until soft). Drain off the water and add the butter, milk, salt and pepper. Mash thoroughly until you have a creamy mash with no lumps. If the mash is too thick add a little more milk.

To a large oven proof dish pour in the mince and spread evenly. Cover with mash and pop in the oven for 20 minutes. The top should be golden brown.

I love to eat this as it is but you can serve with extra vegetables on the side. Enjoy!

Aaron is a successful vegan food blogger on a mission to prove that going vegan doesn’t mean going without. You can find him on www.aaroncaldervegan.com & Instagram @aaroncaldervegan

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