Vegan alternative to the traditional Shepherd's Pie using sunflower mince.
It's been really chilly, and I was searching for some hearty and warming meals. I had never made a Shepherd's Pie before, but I recently remembered about them, and I really wanted to make a vegan Shepherd's Pie (otherwise known as Gardener's Pie, but I am attached to the cosy childhood memories, so I have stuck with calling it a Shepherd's Pie). When creating this recipe, naturally, I thought that our sunflower mince would be absolutely perfect for it! Sunflower mince is the star of this recipe, supported by some green lentils and veg, as well as some cupboard staples and a touch of our double strength tamari (to add some umami). I hope you enjoy this simple, yet delicious and warming, recipe!
Serves 2 | Vegan/Vegetarian | Gluten free
Ingredients:
Vegetables
1 large carrot, finely diced
Aprox 450g potato (I used baking potato), 1inch cubes
1/2 white onion, diced
1 garlic clove, finely diced (or sub for 1/4 tsp garlic powder)
1 portobello mushroom/ 2 chestnut mushrooms, finely diced
Earthian Pantry Staples
40g Sunflower Mince - £1.40
50g green lentils (or lentils of choice, just adjust lentil cooking time) - £0.18
1 tbsp double strength tamari - £0.27
Optional: 1-2tsp Toats oat mylk
Optional herbs: 1/8tsp each; thyme, oregano, rosemary
Optional: pinch of nutmeg
Rapeseed oil for sautéing
Other
1 1/2 tbsp onion gravy granules (make sure gluten free if needed)
50g vegan butter (you can leave this out, it will just change the texture of the mash)
2 tsp Nutritional yeast
3/4 cup /195ml veg stock
Salt and pepper to season
Method
Start cooking the lentils and the potatoes in separate pans. Cook lentils for 15 minutes and the potatoes until they are mashable (about 10-12 minutes).
In another pan, sauté the onion and carrot on medium heat until the onion is softened and beginning to caramelise.
Preheat oven 200°c fan.
Add in the diced mushrooms, garlic and herbs (if using). Let the mushrooms sauté for a couple of minutes until softened.
Add in the sunflower mince, lentils, gravy granules, tamari and stir together before adding in the veg stock. Leave to cook, stirring frequently, for a few minutes allowing the mince to soak up most, but not all, of the liquid.
Season the mixture with salt and pepper and then tip into your baking dish.
Meanwhile mash your potato and add in butter (and milk if desired for a stickier consistency). If you don’t want to use butter then you can leave it out, this will just make the texture not as creamy. Season with nutritional yeast, salt, pepper and a pinch of nutmeg (if wanted).
Top the mixture with your mash potato and score as you like. Season with salt and pepper.
Pop in the oven for 25-35 minutes. The potato should be golden and crispy in areas.
