Spicy Shepherd’s Pie

 

 

This is my take on a traditional British comfort food. It’s a great “1 pot dish” which we love having in our household at any time, but especially during those cold Autumnal and Winter nights. Instead of the traditional beef or lamb, I have replaced the meat with veggie/soya mince but you can also red or green lentils too. I love how some of the mixture oozes out of the dish at the sides during baking, creating a real homemade look to the dish and it’s great to see those smiles when it’s brought to the table 🙂

A great dish that can be made vegan and gluten free!

What you need: 

• 300g (about 2 cups) of soya/veggie mince (you need rehydrate if using dried soya mince)
• 1 tbsp oil
• 1 large onion, peeled, finely chopped
• 1 garlic clove, peeled, crushed to a paste
• 1 tablespoon of Garam masala (vary according to your taste)
• 1 large carrot, peeled, finely chopped
• 2 tsp chopped fresh herbs (I use whatever I have in stock!)
• 200g or 1 cup of frozen mixed veg
• 1 x 400g/14oz can chopped tomatoes
• 1 tbsp tomato purée
• 2 tsp soya sauce (you can substitute a gluten free soy sauce or omit)
• salt and freshly ground black pepper

For the topping:

• 500g/1lb 2oz floury potatoes, such as King Edward or Maris Piper, peeled, cut into piece
• a large knob of butter/margarine
• 1 – 2 tablespoons of milk (depending on the consistency)
• salt and freshly ground black pepper

How to make it:

1. Preheat the oven to 180C & boil the potatoes until tender. Drain and set aside.
2. Meanwhile heat the oil in a saucepan, add the onion, garlic and the carrot and fry gently until softened.
3. Add the mince, veg, tomatoes, tomato puree, soy sauce and seasoning. Simmer for about 5 – 10 minutes and then add the cornflour made into a paste with the tablespoon of cold water and continue to simmer gently, stirring all the time, until thickened. Add the herbs and then transfer the mixture into an ovenproof dish.
4. Mash the potatoes with the milk until smooth, season to taste with the salt, pepper and a pinch of more Garam Masala and mix well. Place the topping over the veggie mince filling and fluff up with a fork. Or you can push through a sieve, put into a piping bag with a nozzle and pipe the mash straight onto the filling (piping the potatoes on looks really impressive when you have guests!) 🙂

 

 

 

 

 

 

5. Bake for 20 minutes or until the topping is crisp.  Leave to rest in the dish for about 5 mins before serving.

Serve with some gravy (you can get the veggie kind in most supermarkets) and fresh salad.