Vegan Shepherd's Pie with Sunflower Mince
Shepherd's pie is a traditional dish of British and Irish cuisine, also known as cottage pie in Ireland. It's usually filled with lamb, but in our vegan/vegetarian version, we use sunflower mince.
Verwendete Produkte
Zutaten
- 150 g sunflower mince
- 600 ml vegetable stock
- 50 g margarine
- 3 onions
- 2 cloves of garlic
- 400 g buttered vegetables
- 1 tbsp flour
- 2 tbsp tomato paste
- 1 can of peeled tomatoes
- 2 tbsp Worcestershire sauce
- 2 tbsp wine vinegar
- 150 ml dry red wine
- Marjoram, rosemary, salt, pepper, cayenne pepper, bay leaf
- 1 kg floury potatoes
- 100 g margarine
- 200 ml warm milk / plant-based drink
- nutmeg, salt, pepper, parsley
- Grated cheese or vegan alternative
Zubereitung
1
Peel and dice the potatoes and cook in salted water for 20 minutes.
2
Briefly soak the sunflower mince in 200 ml of broth and a little marjoram until the liquid is absorbed. Squeeze out again.
3
Dice onions, chop garlic.
4
Now fry the sunflower mince with margarine.
5
Add onions and garlic and sauté.
6
Add the buttered vegetables and dust with flour.
7
Roast the tomato paste and deglaze with red wine.
8
Add wine vinegar and Worcestershire sauce.
9
Add peeled tomatoes and the remaining stock.
10
Add spices and simmer for 30 minutes.
11
Mash or press the potatoes and mash them with margarine and warm milk. Season with salt, pepper, and nutmeg.
12
Now fill the minced meat filling into a casserole dish and cover with mashed potatoes.
13
Finally, add a layer of grated cheese and finish cooking in the oven at 220° top and bottom heat for 20 minutes.