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.
Ingredients for 4 servings of Vegan Shepherd’s pie:
– 400g frozen veggies (carrot, peppers, swede)
– 250g Chestnut mushrooms
– 5 baked potatoes
– 1 can of green beans
– 2 spoons of oil
Cut the mushrooms into pieces, drain the green beans and defrost the veggies.
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.
Meanwhile, peel the baked potatoes. This time I’ve used some leftover potatoes from the day before.
Mash them, add some water or stock if it is too thick.
Put the veggies in the tray.
Add the mash on top. Leave it in the oven for 30 minutes at 180C fan.
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.
I had my pie with homemade tomato & garlic sauce.