Shepherd's Pie with Plant Mince
30 Minutes
2 Persons
| 1 | large carrot |
| 1 | onion |
| 1 | clove of garlic |
| 200 g | peas |
| 2 tbsp | olive oil |
| 1 tsp | dried thyme |
| 1 tsp | dried rosemary |
| 220 g | plant-based minced meat e.g. Vivera Plant minced meat |
| 1 tbsp | tomato paste |
| 400 g | diced tomatoes 1 can |
| 50 ml | red wine |
| 75 ml | stock |
| 450 g | mashed potatoes |
| 75 g | plant-based cheese |
What to do
Preheat the oven to 180 °C.
Slice the carrot, chop the onion, and finely chop the garlic.
Heat the oil in a frying pan. Add the garlic, onion, carrot, rosemary, and thyme, and fry for 6 minutes.
Add the plant-based minced meat, peas, and tomato puree, and fry for 1 min.
Add the tin of diced tomatoes, red wine, and stock, and simmer gently for about 10 minutes, until most of the moisture has evaporated.
Season with salt and pepper.
Put everything into an oven dish, and spread the mashed potatoes over the top.
Sprinkle with the vegan cheese, then place the dish in the centre of the oven. Bake for about 25 minutes until golden brown.
Bon appetit!
