It always annoys me when people call a vegetarian shepherd’s pie a ‘shepherdless’ pie. It’s not like the meat equivalent has real shepherd’s in it, stupid. Anyway, admittedly I haven’t made this pie for a while, but the weather’s being a wet bum hole and I’m cold, so lets mash and eat some potatoes.
This pie is easy to make but a bit more time consuming than I remember, so avoid making it after a stressful day at the office, like I did. Best to make it on a Sunday and eat the leftovers for lunch the rest of the week.
Oh and if you fancy watching a video of a cute owl getting stroked then click here. No reason, it’s just a bit lovely isn’t it. Enjoy!… Wish I had a pet owl.
Shepherd’s pie with turmeric mash
Serves 6 / Takes 1 hour 20 minutes / V❄
1 tsp rapeseed oil
1 white onion, chopped
500g Quorn mince
2 medium carrots, peeled and diced
2 garlic cloves, crushed
1 red chilli, de-seeded and chopped
200ml vegetarian red wine
500ml vegetable stock, I use Knorr
1 can kidney beans, rinsed and drained
3 handful of red lentils
1 tsp Marmite
2 tsp vegetarian Worcestershire sauce
800g white potatoes peeled and boiled
1 tsp turmeric
4 tbs of milk
knob of butter
40g *Parmesan or vegetarian Italian hard cheese, grated
Salt and pepper
Serve with steamed vegetables and vegetarian gravy
1. Preheat your oven to 200c/180c fan.
2. Sweat the onions in the rapeseed oil until soft, add a dash of water . Add the garlic, chilli, carrots and the quorn (you can add the quorn refrigerated or frozen, doesn’t really make much difference, just break it up with a spoon if it’s frozen.) Cook for a further 5 minutes and then add the wine, stock, kidney beans, lentils, marmite, Worcestershire sauce. Bring to the boil and season with salt and pepper.
3. Reduce the heat and cook for a further 45 minutes, stirring occasionally until most of the liquid has absorbed.
4. Meanwhile, peel and chop 800g of potatoes and put them on to boil for around 25 minutes. Once soft, drain the potatoes and pop back in the pan but off the heat. Add a generous knob of butter, the milk and start mashing with a fork or masher. Once roughly mashed I like to add tsp turmeric to give the mash a more buttery flavour without adding more butter (also I like the colour). Season to taste and add more butter and milk if you need to. If I want a slightly more indulgent pie I’ll stir some parmesan into the mash but you don’t have to. Leave to one side
5. Spoon your pie filling into a casserole dish and top generously with the mashed potato. Run a fork over the top of the mash to rough it up a bit and sprinkle with the remaining parmesan (optional). Season with salt and pepper.
6. Cover the pie with foil and pop in the oven for 20 minutes. Remove from the oven and put the grill on a medium to high heat. Take off the foil and grill the top of the pie for about 5 minutes to give the top a nice brown crunchy top.
7. Serve with steamed seasonal vegetables and gravy. YUM!
If you’ve had a go at making my shepherds pie or any of my other recipes I’d love to hear about it. @corrieheale firstname.lastname@example.org
❄ Suitable for home freezing once cooled. Consume within 3 months
*Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.