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Ahhh there’s nothing more satisfying than a hearty shepherd’s pie on a Sunday evening. I spent a good deal of time trying to think of an amusing name for this pie; traditionally cottage pie contains beef and shepherd’s pie contains lamb, they are otherwise mostly the same. So what should a veggie mince pie be called? Top suggestions were: Peasant’s Pie and Planter’s Pie. Pretty weak. Any suggestions, dear readers?
Anyhoo! You can choose whether or not to fancy up this pie by piping on the mashed potato. If you do, I suggest you make the mash in advance and let it cool for at least 30 minutes.
- 6 medium sized potatoes
- 3 tbsp margarine
- 1 tbsp soya milk
- 1 tsp mustard
- 3 spring onions, finely chopped
- a handful fresh of chives, finely chopped
- 1 large brown or white onion, chopped
- 2 cups veggie mince
- 1 cup chopped parboiled carrots
- 1/2 cup frozen peas
- 3/4 pint vegetable stock
- 2 tsp Bisto onion gravy granules
- 1 tbsp tomato purée
- a generous dash (or three) of liquid aminos
- a generous glug red wine (optional)
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp parsley
- salt & pepper to taste
Peel, chop and boil the potatoes until they easily slide off a knife – around 15 minutes. Drain the potatoes (and the pan) thoroughly, then return the potatoes to the pan. Add the other ingredients and mash well. If you want to pipe it on top all fancy like, leave it to cool for at least 30 minutes.
Sauté the onion in a little olive oil over a low/medium heat until softened. Add the veggie mince and all the other ingredients. Let simmer over a low heat until nicely thickened.
Put the filling into an ovenproof dish (I used a 9×9” dish). Spoon or pipe the mashed potato on top, and dab some half teaspoons of margarine here and there over the mashed potato, and grind a little black pepper on top if you’re that way inclined.
Bake at 200°C for 15 minutes or until the potato is nicely browned. Serve with green veg, or whatever you fancy!