𝐕𝐞𝐠𝐚𝐧 𝐒𝐡𝐞𝐩𝐡𝐞𝐫𝐝’𝐬 𝐏𝐢𝐞
Sometime in the 18th century, it was known as ‘cottage pie’, ‘cottage pie’ was the precursor to Shepherd’s pie, coined in the middle of the 19th century, as time went by, shepherd’s pie referred to a dish made with lamb (because sheep are tended to by shepherds!)
I used to cook this dish quite often to serve my friends when they come over before going vegan. This is my first attempt in veganizing it! Shepherd’s pie is a hearty dish with origins in Ireland and the united kingdom. Shepherd’s pie is initially a St.Patrick’s Day feast, but we seem to crave for comfort foods during the holidays, it’s savory, comforting, easy to make and delicious (esp during this cold weather).
1 tablespoon vegetable oil
2 medium carrots, chopped
1 onion, chopped
1 pound minced pea based
2 tablespoons all-purpose flour
2 cups vegetable stock
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1 bay leaf, optional
1.5 pound potatoes, peeled and cubed
4 tablespoons unsalted vegan butter (I used @planty.base_ )
3 tablespoons plant-based milk
Extra melted butter for brushing
Salt & pepper to taste
Instructions for the mince:
1. Add oil to a pan and heat over medium high heat.
2. Fry the onions and carrots, cook until softened
3. Add the minced pea based, cook until brown
4. Add the flour.
5. Add the vegetable stock, tomato paaste, worchestershire sauce, and bay leaf. Bring to a boil
6. Reduce heat to low and simmer until sauce thickens.
Instructions for the mash:
1. Place the potatoes in an electric rice cooker
2. Drain and transfer to a plate
3. Add vegan butter & milk, mash with a fork or potato masher until smooth.
4. Season with salt and pepper
5. Spread the mash potato on top of the minced mixture
6. Ruffle the top with a fork and brush a bit of melted butter
7. Bake at 200C for about 25 minutes in a preheated oven
8. Leave to cool before serving