Meatless Farm
This nostalgic twist on the classic shepherd’s pie is super easy to make and perfect for the whole family! This vegan shepherd’s pie using Meatless Farm’s plant-based mince is topped with potato waffles as a cheeky hack – because, let’s be honest, there’s nothing worse than spending hours trying to get lumps out of potato mash.
Prep time: 15 minutes
Cooking time: 45 minutes
Serves 6
350g Meatless Farm mince
1 tbsp cooking oil
3 garlic cloves, crushed
1 onion, finely diced
1 carrot, diced
2 celery sticks, diced
100g mushrooms, diced
400ml vegan beef stock
1 tsp thyme, dried
1 tsp rosemary, dried
2 bay leaves
1 tbsp soy sauce
1 tbsp Tabasco sauce
6 potato waffles
200g grated vegan cheese
This nostalgic twist on the classic shepherd’s pie is super easy to make and perfect for the whole family! This vegan shepherd’s pie using Meatless Farm’s plant-based mince is topped with potato waffles as a cheeky hack – because, let’s be honest, there’s nothing worse than spending hours trying to get lumps out of potato mash.
Prep time: 15 minutes
Cooking time: 45 minutes
Serves 6
1. Heat the oil in a large saucepan and gently fry all the veggies for around 10 minutes until softened.
2. Add the Meatless Farm mince and break it up with a wooden spoon. Cook for around 5 minutes, so it browns a little.
3. Add the stock, herbs, soy sauce and Tabasco sauce. Leave to simmer for 10 minutes.
4. Transfer the mince to a casserole dish and top with grated vegan cheese and potato waffles.
5. Bake in the oven at 200°C for 20 minutes.
Did you enjoy this recipe? Check out Meatless Farm’s chilli non carne too.
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