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Wednesday, November 27, 2019

My Vegetarian Shepheard’s Pie


My Vegetarian Shepheard’s Pie is as good as the original. Nuterla soya granules and vegetables, spiced with meat masala, topped with spinach and chilli mashed potatoes. If you are not in India, you can substitute the soya granules for 2 cups of frozen soya mince and omit the steps 2.3 & 4.
For meat eaters: use 2 cups of fresh mince beef or minced chicken.







Vegetarian Shepheard’s Pie Serves 4


You will need: 500g potatoes    1tsp turmeric    salt    1 cup soya mince granules   3 cups water   1 onion chopped   1/2tsp garlic and ginger paste   1 ½ cups veg stock   1tsp meat masala    150g chopped carrot   1 green pepper chopped    50g sweetcorn    100g mushrooms sliced   100g pumpkin chopped    300g tomatoes skinned and chopped   1tbsp Worcester sauce   1/2tbsp soy sauce 1tbsp oil    1 onion chopped green chilli to taste   1tsp mustard seeds   100g spinach washed and chopped salt and pepper



Add salt and turmeric to a pan of water and boil the potatoes.
Add 3 cups of water to soya granules and bring to the boil. Boil for 2-3 minutes.
Drain the soya granules well.
Dry fry the soya, until all the water has evaporated.
In a pan, heat 1 tbsp. oil and fry the onion, garlic and ginger paste for 2-3 minutes.
Add the meat masala and 2tbsps of water to make a paste. Fry for a few minutes.
Add the soya mince.
Add all of the vegetables except for the potatoes and spinach.
Add tomatoes
Add stock
Add Worcester and soy sauce.
Bring to the boil, then cover and simmer while you prepare the mashed potatoes.
Mash the potatoes until smooth.
Heat ½ tbsp. oil in a pan and fry the onion, chilli and mustard seeds.
Add the spinach and fry until wilted. Season with salt and pepper.
Mix the spinach mixture into the mashed potatoes.
Transfer the soya mince mixture to an ovenproof dish.
Top with the mashed potatoes.
Cook in oven 200c/400f/gas 6 for 30-35 minutes or until the potatoes are browned.
Serve with spring greens or any cabbage.

Follow the video to make this yummy Veggie Shepheard’s Pie





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