Veggie Shepherd's Pie

'This is my vegetarian take on a traditional Shepherd's Pie'

Ingredients:

The topping

4 large potatoes peeled and quartered

1/2 cup oat milk (any non-dairy milk alternative works well)

1/4 cup dairy free margarine

salt and pepper to taste

The filling

2 tablespoons olive oil

1 large onion diced

2 garlic cloves minced

2 large carrots peeled and diced

2 celery stalks, diced

500g veggie mince

ground salt and black pepper to season

1 cup vegetable stock

2 tablespoons tomato puree

1 teaspoon yeast extract

2 teaspoons fresh rosemary finely chopped

1 teaspoon fresh thyme finely chopped

1 cup frozen peas

Method: 

Boil potatoes in a large pan for around 12-15 mins or until soft

Drain, add the milk, margarine, salt and pepper and mash until creamy.

Preheat oven to 200c.

Add oil, onion to a large oven proof pan and cook over a medium heat for a couple of minutes

Add diced carrots, celery and veggie mince

Cook for another 8-10 mins

Add tomato puree and stock, yeast extract and herbs

Season and simmer for about 5 min until the sauce slightly thickens

Add frozen peas and mix well

Add the mashed potato and spread it flat to the edges of the pan

Run a fork around the topping to create an attractive pattern

7 Bake for around 25-30 mins until the top is slightly brown

Serve with a cold light beer and enjoy