Meatless Farm
Try a nostalgic twist on the classic shepherd’s pie – it’s super easy to make and perfect for the whole family.
This vegan shepherd’s pie using Meatless Farm’s plant-based mince is topped with potato waffles as a cheeky hack – because, let’s be honest, there’s nothing worse than spending hours trying to get lumps out of potato mash.
350g Meatless Farm mince (or similar)
1 tbsp cooking oil
3 garlic cloves, crushed
1 onion, finely diced
1 carrot, diced
2 celery sticks, diced
100g mushrooms, diced
400ml vegan beef stock
1 tsp thyme, dried
1 tsp rosemary, dried
2 bay leaves
1 tbsp soy sauce
1 tbsp Tabasco sauce
6 potato waffles
200g grated vegan cheese
Try a nostalgic twist on the classic shepherd’s pie – it’s super easy to make and perfect for the whole family.
This vegan shepherd’s pie using Meatless Farm’s plant-based mince is topped with potato waffles as a cheeky hack – because, let’s be honest, there’s nothing worse than spending hours trying to get lumps out of potato mash.
1. Heat the oil in a large saucepan and gently fry all the veggies for around 10 minutes until softened.
2. Add the Meatless Farm mince and break it up with a wooden spoon. Cook for around 5 minutes, so it browns a little.
3. Add the stock, herbs, soy sauce and Tabasco sauce. Leave to simmer for 10 minutes.
4. Transfer the mince to a casserole dish and top with grated vegan cheese and potato waffles.
5. Bake in the oven at 200°C for 20 minutes.
Did you enjoy this recipe? Check out Meatless Farm’s chilli non carne too.
Join in to receive a celebrity e-cookbook along with 31 days of inspiring recipes, nutrition tips and more. All our resources are 100% free!
