This Vegetarian Shepherd’s Pie recipe is a beautiful meat free alternative to the original comfort food classic! Every vegetarian has loved this recipe.
Prep time: 20 mins
Cooking time: 80 mins
Total time: 90 mins
1 tbsp. light olive oil
1 medium onion, peeled and chopped
2 carrots, peeled and chopped
1 red pepper, de-seeded and chopped
2 sticks celery, sliced
1 clove garlic, peeled, crushed
1 level tbsp. plain flour
250ml red wine
400g can of chopped tomatoes
350g packet Quorn mince
70g tomato puree
1 vegetable stock cube
Salt and freshly ground black pepper
For the topping:
1kg potatoes, peeled and cubed
50g Grated Cheddar Cheese
Set the oven to 200C or Gas Mark 6.
Heat the oil in a large pan and add the onion, carrots, red pepper and celery and cook over a medium heat for 5-7 minutes, stirring occasionally, until the vegetables start to soften. Add the garlic to the pan and cook for a further 2-3 minutes.
Sprinkle the flour over the mixture, mix well and cook for a further minute, then add the Quorn mince stir well to mix it in. Then add the wine and allow it to absorb into the Quorn and evaporate.
Add the can of tomatoes and pour in 150ml (1/4 pint) water. Stir in the tomato puree and stock cube. Bring to the boil, then reduce the heat and simmer for about 15-20 minutes. Season to taste and then remove pan from the heat.
Meanwhile, to make the topping, cook the potatoes in boiling water for about 10 minutes, or until they are just tender. Drain well, add the butter, grated cheese and mash. Season to taste.
Pour Quorn mixture into an ovenproof container.
Spoon the mash on top of the Quorn mixture, and spread it out or pipe it on for better presentation. Sit the dish on a baking sheet.
Place in the centre of the oven and bake the pie for 30-40 minutes, or until the mash is a light golden colour.
Remove from the oven and serve immediately with green vegetables.