BBC Good Food Magazine

Lisa Faulkner’s vegan shepherd’s pie


SERVES 4 ! PREP 20 mins ! COOK 50 mins ! EASY

3 tbsp Crisp ‘n Dry

1 large onion, finely chopped

1 garlic clove, crushed

400g vegan mince

400g chopped tomatoes

1 tbsp tomato purée

1 vegetable stock cube

1 tsp yeast extract

200g frozen peas

10 medium potatoes, roughly chopped

1 large carrot, chopped chopped into chunky pieces

Heat 1 tbsp of Crisp ‘n Dry in a large pan, then fry the onion and garlic for 7-10 mins over a low heat until softened. Add the mince, tomatoes, purée, stock, yeast extract and 230ml water, then bring to the boil. Simmer for 10 mins until the sauce has reduced a little, then add the peas and transfer to an ovenproof dish, then set aside.

Put the potatoes, carrot and a pinch of salt in a pan of water and bring to the boil. Leave to simmer for about 20 mins until tender. Remove from the heat and drain, then add the carrot to the mince mixture.

Heat the oven to 200C/180C fan/ gas 6. Toss the potatoes with the remaining 2 tbsp of Crisp ‘n Dry and season to taste. Top the mince mixture with the potatoes and roast in the oven for 35 mins, until crispy and golden.

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