There’s nothing more comforting than coming home to a big helping of home-cooked hearty shepherds pie. This recipe is deliciously filling, but low in saturated fat!
Key Facts:
- Serves 2 (double up ingredients to serve 4)
- Total Time: 40 mins (Prep: 20 mins, Cooking: 20 mins)
- Difficulty: Easy
- Suitability: Vegetarian, Vegan
Equipment:
- Large Pan
- Frying Pan
- Stirrer
- Knife
- Tablespoon
- Fork
- Potato masher
- Oven-proof baking dish
Ingredients (Cost 93p per serving):
- 2 Large White Potatoes (600g) – approx. 60p (£1/Kg loose from Tesco, can use sweet potatoes)
- 1 Tablespoon Vegetable Oil – approx. 2p (£1.09 for 1L Vegetable Oil from Asda/Lidl/Aldi, can use any other cooking oil)
- 1 Small Onion (100g) – approx. 8p (75p/Kg loose from Tesco)
- 4 Small Closed Cup Mushrooms (100g) – approx. 28p (£2.75/Kg loose from Tesco)
- 1 Medium Carrot (100g) – approx. 6p (60p/Kg loose from Tesco)
- 150g Vegetarian Soya Mince (can be frozen) – approx. 44p (£1.33* for 454g Meat Free Soya Mince from Tesco, *regularly on offer as ‘any 3 for £4’)
- 1 Tablespoon Tomato Puree (7g) – approx. 2p (35p for 142g from Tesco)
- 70g British Peas – approx. 15p (30p for 142g from Tesco, can buy frozen, I find tins more eco-friendly)
- 300ml Vegetable Stock (made with 1 Stock Cube) – 20p (£1.20 for 6 cubes from Tesco, ‘Kalo Organic Very Low Salt’)
Optional extras (not included in cost calculation):
- Seasoning: Sea Salt & Black Pepper, freshly ground
- 20g Organic Butter (can use vegan butter)
- 2 tbsp Organic Milk/Plant Milk
- 30g Organic Cheddar/Parmesan/Vegan Cheese, finely grated
Method:
- Peel and cut the potatoes into 1cm cubes. Boil the potatoes on high heat until tender (15-20 minutes).
- Meanwhile, heat the oil in a frying pan over a medium heat. Peel and thinly slice the onion. Peel and quarter the mushrooms. Gently fry the onion and mushrooms until golden (2-3 minutes).
- Chop the carrot into 1cm slices, then quarter each slice. Add the carrots and gently fry until softened (4-5 minutes).
- Add the vegetarian soya mince, tomato puree, peas, vegetable stock and seasoning (optional). Stir together until well combined. Bring the mixture to the boil, then reduce the heat to a simmer until cooked through and thickened (10-12 minutes).
- Preheat the oven to 200C/180 Fan/Gas 6.
- Drain the potatoes well and return them to the pan. If using, add the butter, organic milk/plant milk and seasoning (optional). Mash until smooth. Set aside and keep warm.
- Transfer the mince mixture to an ovenproof baking dish and spread evenly. Spoon over the mash and spread evenly (fluff up with a fork for a crispy topping). Evenly sprinkle over the cheese, if using.
- Bake the shepherds pie in the oven until the topping is golden and hot all the way through, i.e the filling is bubbling (15-20 minutes).
- Enjoy!
Have you ever tried making your own vegetarian shepherd’s pie? Have you tried this recipe? Let me know in the comments below.
Relationship Status: In a Relationship with Mashed Potatoes..
Originally published on: 22/7/18
Previous comments before republishing:
21/9/18 – Melanie: I’ve never had Shepherd’s Pie before, but this recipe looked so good I had to try it! And it tastes soooo good! Totally doing it more often now!
