VEGAN SHEPHERD’S PIE
One of my favourite things growing up was my mother’s shepherd’s pie. Bit different now that I’m meat free, but this dish is one of my go to’s for comfort food season. The smokiness of the Ancho Grande helps enrich the dish and the fiery cayenne gives an added boost against the chilly weather.
Allergens: Celery (allergens in gravy granules not included)
Serves 2
For the filling
200g plant based mince
25g celery
15g garlic
125g onion
85g carrot
50g peas
70g chestnut mushrooms
10g picked thyme
1 bay leaf
20g vegan gravy granules
125ml water
20ml rapeseed oil
40ml Devil Dog Ancho Grande & Apple
Salt & black pepper to taste
Mash potato topping
600g peeled potato (we used Maris pipers)
30ml oat milk
35g vegan butter
Method
Our tip is to make the mash and filling a day ahead and refrigerate separately. That way it’s easier to assemble, and the pie will cook more evenly.For the mash:
Use a potato peeler to pare off the potato skins as thinly as possible, then cut the potatoes into even-sized chunks (about 2cm). Either boil in salted water or put chunks in a steamer fitted over a large pan of boiling water, sprinkle salt all over them, and steam on a low heat until they're absolutely tender. Either way should take 20-25 minutes. Pierce the chunks with a skewer or knife in the thickest part to test- if they are slightly underdone you’ll get lumpy mash. When the potatoes are cooked, drain off the water and leave the potatoes sat with a clean tea towel over them for a few minutes to absorb some of the steam, then add the butter and milk. Use a masher or fork to mash until it is light, fluffy and without lumps. Taste and, if they need it, season.
For the filling:
In a large saucepan, heat the oil. Add the onion and garlic, cook for 5 minutes until they begin to caramalise. Stir the mince, celery, carrot and mushrooms into the onions, then add water and gravy granules. Stir well and allow to simmer for 15 - 20 mins. Add the bay leaf, thyme and Ancho Grande. Lastly add the peas, stirring before setting aside.To cook:
Preheat the oven to 200C/180C Fan/Gas.Pour the filling into an ovenproof dish and spread the mash on top, smooth over and mark with a spatula or fork. Put the dish into the oven and cook until the surface is golden brown, about 30- 40 minutes depending on your oven. 