01 shepherd's pie

Vegan Shepherd’s pie

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For British Pie Week I made a vegan Shepherd’s pie, among other 2 pies for dessert. It was my first Shepherd’s pie and I completely forgot to grill it for a couple of minutes, to get more colour on top. It’s easy to make, delicious and low calorie.

01 shepherd's pie

Ingredients for 4 servings:
– 400g frozen veggies (carrot, peppers, swede)
– 250g Chestnut mushrooms
– 5 baked potatoes
– 1 can of green beans
– 2 spoons of oil
– spices

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Cut the mushrooms into pieces, drain the green beans and defrost the veggies.

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Heat the oil in a pan and toss in the mushrooms. Fry them until most of the water is evaporated. Add the other veggies and green beans. Stir and let them on the hob for a few minutes.

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Meanwhile, peel the baked potatoes. This time I’ve used some leftover potatoes from the day before.

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Mash them, add some water or stock if it is too thick.

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Put the veggies in the tray.

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Add the mash on top. Leave it in the oven for 30 minutes at 180C fan.

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The pie should have a crust. Also, as I mentioned before, should have more colour on the top. Don’t forget to grill it for a couple of minutes.

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I had my pie with homemade tomato & garlic sauce.

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