Recipe: Vegan Farmhouse Pie

Recipe thumbnail

Instructions:

"Shepherds Pie 100 ml vegetable oil 800 g quorn mincee 90 g brown onion 400 g carrots 500 g celery 16 g garlic clove 70 g plain flour 187 ml small white wine 500 g veg stock 80 ml tamari 15 g fresh thyme 6 g bay leaf 800 g maris piper potatoes 50 g unsalted butter 225 ml double cream 1. Bring a pot of water to the boil over high heat while you peel your potatoes, and then drop in the potatoes. Boil for 15 minutes or until the potatoes are tender. Drain and then add the butter. Mash the potatoes until all lumps are removed and set aside 2. Place the mince in a large pot or casserole dish with a little oil and cook until nicely browned. 3. Place the pot over a medium heat and add the white wine. Heat until reduced by half then add the vegetables and cook until they are softened but retain their crunch 4. Add the stock and reduce until the mince has absorbed all the liquid. Add more stock if the pie mix is a little dry. Season with salt, pepper and thyme and stir in the tamari 5. Place the mash on top of the pie filling until completely covered 6. Place the pot or dish in an oven set to 200°C and cook for around 30 minutes, or until golden brown and bubbling. Serve immediately "


Ingredients

  • bay leaf : 6 g
  • carrots : 400 g
  • celery : 500 g
  • fresh thyme : 15 g
  • maris piper potatoes : 800 g
  • plain flour : 70 g
  • small white wine : 187 ml
  • tamari soy sauce : 80 ml
  • vegan butter : 50 g
  • vegetable oil : 100 ml
  • brown onion : 90 g
  • quorn mince : 800 g
  • vegetable stock : 500 g
  • elmlea vegan double cream : 225 ml
  • garlic clove : 16 g