Shepherds Pie and Vegan Mince

Mince

I use meat substitutes at least once a week in my meal planning. I think they allow you to be more diverse in your recipes, they keep my non-vegans (mostly) happy and they allow me to cook some of my old favourites from my pre-vegan days.

It’s worth checking those labels though as the majority of pre-prepared foods that are “vegetarian” are not vegan. Most contain Egg and/or Dairy.

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Mince is the meat substitute that I use most often, generally in a Spag Bol, Shepherds Pie, Moroccan Mince and Chilli. My favourite vegan mince is by a brand called Meat The Alternative (it’s a shame that all of their other products aren’t suitable for Vegans though). Other Vegan Minces – Linda McCartney, Tesco own brand, Frys, Sainsbury’s Own brand, Morrison’s Own brand, Asda Own brand.

Today’s Vegan Inspiration

Shepherds Pie

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I recently made this for my folks when they came for Sunday Dinner and it went down very well!

You will need:

  • Half a bag of Frozen Vegan Mince (I used Meat the Alternative)
  • 2 medium carrots, peeled and sliced
  • 1 cup of frozen peas
  • 4 tbsp. of Bisto Original Gravy (yes it really is Vegan)!
  • 2 tbsp. of tomato puree
  • 1 white onion
  • 1 tbsp. of coconut oil or rapeseed oil
  • 1 tsp of basil
  • 1 tsp of oregano
  • 1 Swede
  • 1/4 cup of non dairy milk
  • 4 medium size potato’s suitable for mashing

Do this:

  • Cut up the swede and potatoes, put in a pan, cover with plenty of water and bring to boil. Turn the heat down to simmer and cook until soft.
  • Whilst the potatoes and swede are cooking. Peel and dice up your onion. Add it to a oven proof large pan with the oil and cook on the lowest heat until the onion is soft and transparent.
  • Add the tomato puree and herbs, stir in and continue to cook on the low heat.
  • Add the Bisto to a a jug and fill with boiling water to make 800ml of gravy. It should be reasonably thick. Add to the onions, increase the heat and stir.
  • Add the peas, carrots and frozen mince. Continue to cook until boiling, then reduce to a simmer for 5 minutes.
  • Turn the oven on to heat up.
  • When the swede and potato are soft, take them off the heat, drain and then mash. Add the non dairy milk and mix in well.
  • Take the pan off the heat and top with the mash. (If you don’t have a pan that is oven proof, put the mince mix into a casserole dish and then top with mash).
  • Bake in the over for 20-25 minutes of until the top of the mash is just starting to catch and is golden and crispy.
  • Serve with green veg and enjoy!
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