Vegetarian Shepherd's Pie
A healthy family-favourite!
A vegetable protein based dish packed full of flavour.
Ingredients
- 3 potatoes, washed, peeled and quartered
- 1/3 cup skim milk
- 2/3 cup textured vegetable protein
- 1 Tbsp olive oil
- 3 garlic cloves, minced
- 2 x 280g tubs no-added-salt tomato paste
- ½ 150g bag shredded carrot
- 400g can no-added-salt diced Italian tomatoes
- 1 Tbsp rosemary leaves, chopped
- 160g light tasty shredded cheese
- 200g bag leafy salad
- 4 slices crusty sourdough bread
Method
- Preheat oven to 180°c.
- Boil potatoes until tender, about 15 minutes. Drain well, then return to hot pan and mash. Add milk, in small amounts, and stir with a wooden spoon to incorporate. Season with pepper to taste.
- Meanwhile, place textured vegetable protein in a bowl and stir in 2/3 cup boiling water. Let stand for five minutes or until hydrated.
- Heat oil in a medium non-stick saucepan over medium heat. Add garlic and sauté for 1-2 minutes. Add tomato paste, carrot and tomatoes. Cook, stirring occasionally, until thickened. Stir in textured vegetable protein and rosemary and season with pepper to taste.
- Transfer mince mixture to a 2l ovenproof baking dish, top with mashed potato and sprinkle with cheese. Bake for 25 minutes or until golden on top. Serve with leafy mix and slices of crusty sourdough.
