Taking the classis Shepherd’s Pie and making it vegan was not very difficult at all and it was delicious.  I used my potato ricer to mash the potatoes, then took a piping bag fitted with a large nozzle and piped the mash on top.  It felt like I was icing a cake however it looked really good.  I served it with a healthy side of petit pois.

1 Red onion

2 Jars or tins tomato and onion or basil or herbs mix

300 grams dried soya mince (I use Clearspring Organic Soya Mince)

1 Tablespoon vegetable bouillon (I use Marigold Organic Swiss Vegetable Vegan Bouillon powder)

2 cloves garlic

Salt

Pepper

1 Tablespoon maple syrup or date syrup

1 Teaspoon herbs de provence.

3 Tablespoons nutritional yeast

1kg Organic potatoes, peeled, quarted and boiled.

Soya milk

Vegan butter *optional

 

Preheat oven to 180 degrees C

Place the dried soya mince in a bowl and add the vegetable bouillon.  Add enough boiling water to cover the mince and allow to stand for 10 minutes.   Chop and saute the red onion until soft.  Add the garlic and herbs.  Mix together.  Add the soya mince and stir until combined.  Add the jars tomatoes, salt, pepper and sweetener of choice.  Stir and cook until the sauce thickens. Add the nutritional yeast and mix in. Transfer the mixture to a large roasting dish.  Make the mash potato adding a dash of soya milk and a tablespoon or two of vegan butter (optional).  Pipe or spoon the mash on top of the mince, bake in the oven for approximately 30-40 minutes keeping an eye on the mash potato.  It’ll go lovely and crispy.  Serve with a side of veg.