Vegan Shepherd’s Pie

Swap mince for quinoa and add lots of veggies for a vegan take on the classic shepherds pie thats just as tasty.

The ingredient of Vegan Shepherd S Pie

• 1 small cauliflower cut into large florets
• 4 white potatoes peeled roughly chopped
• 80g dairy free spread
• 1 tbsp extra virgin olive oil
• 1 leek white part only chopped
• 1 large carrot finely chopped
• 200g small button mushrooms halved
• 2 fresh or dried bay leaves
• 2 garlic cloves finely chopped
• 400g can crushed tomatoes
• 1 tbsp massel beef stock powder
• 1 2 cup tri colour quinoa rinsed
• 500g kent pumpkin peeled cut into 1cm cubes
• 80g baby spinach
• micro herbs to serve

The Instruction of vegan shepherd s pie

• thickly slice cauliflower florets place potato and cauliflower in large microwave safe bowl cover microwave on high 100 for 12 minutes or until very tender reserve 12 pieces of cauliflower add 50g spread to potato mixture season with salt and pepper coarsely mash mixture will not be smooth
• meanwhile heat oil in a large deep flameproof frying pan over medium heat add leek carrot mushroom bay leaves and garlic cook stirring for 5 minutes or until vegetables start to soften add tomatoes stock powder and 2 cups water bring to a simmer stir in quinoa reduce heat to medium low cover cook for 5 minutes add pumpkin cook covered for a further 8 minutes uncover cook for a further 3 to 4 minutes or until mixture thickens slightly stir in spinach season with salt and pepper
• preheat grill to medium high
• top quinoa mixture with potato mixture and reserved cauliflower dot with remaining spread grill for 3 minutes or until browned sprinkle with herbs serve

Nutritions of Vegan Shepherd S Pie

fatContent: n a
saturatedFatContent: n a

carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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