Probably the most popular and recognized recipe from the U.K., shepherd’s pie is derived from the 18th century. Now let’s veganise it with Oumph! Mince.
- 1 package Oumph! Mince, frozen
- 8 medium 1.5 kilograms white or russet potatoes, peeled and quartered
- Salt, to taste
- 2 tablespoons 30 milliliters olive oil
- 1 white onion, diced
- 2 cloves of garlic, minced
- 2 stalks celery, diced
- 2 carrots, unpeeled and diced
- 1 bay leaf
- 1 large sprig rosemary or thyme
- 1 tablespoon tomato paste
- 1 teaspoon curry powder
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon chili flakes
- 1 1/4 cups 300 milliliters vegetable stock
- 1 cup 200 grams canned chopped tomatoes
- 1 tablespoon Marmite
- 1 tablespoon coconut sugar
- Fresh ground black pepper, to taste
- 1 cup 140 grams peas, frozen
- 2 tablespoons nutritional yeast flakes
- Flat leaf parsley or chives, for garnish
- Broccoli and carrots, cooked, for serving
Preheat the oven to 200°C/400°F.
In a medium pot over high heat, add potatoes and cover with cold water by 2 inches. Season with 1 teaspoon salt and bring to a boil. Reduce to a simmer and cook for 20 minutes. Drain well and mash. Set aside.
Meanwhile, in a large saute pan over medium heat, add the olive oil, onion, garlic, celery, carrots, bay leaf, rosemary or thyme, tomato paste, and curry powder. Cook, stirring frequently with a wooden spoon, about 8 minutes. By now the aroma of the ingredients should be really present.
Stir in the Oumph! Mince, paprika, and chili flakes.
Pour in the vegetable stock, tomatoes, Marmite, and coconut sugar. Bring to a slow simmer. Adjust seasoning with salt and black pepper.
Stir in peas and nutritional yeast. Remove and discard bay leaf. Transfer mixture into an ovenproof baking dish.
Evenly spread mashed potatoes over mixture and bake for 40-50 minutes or until the top is golden brown.
Garnish with chopped flat leaf parsley or chives. Serve with broccoli and carrots, if you’d like.