Shepherd's pie

Vegan & GF Shepherd’s Pie

With more and more people turning vegan this year, I thought it would be a good idea to show you guys how to make a vegan and gluten-free shepherd’s pie. Although the weather is getting warmer, there’s nothing like a delicious shepherd’s pie to warm your tum on those wintery nights.

Shepherd's pie

What you’ll need:

  • Carrots
  • Chickpeas
  • Black beans
  • Red onion
  • Balsamic vinegar
  • Vegetable stock cube
  • Meatless mince
  • Sweet potatoes
  • Swede
  • Tinned tomatoes

Method:

  1. Heat up some oil in a large pan
  2. Add the diced red onion, a tin of chickpeas and a tin of black beans
  3. Add the chopped carrots
  4. Sprinkle salt, pepper and chosen herbs (I used thyme & coriander)

Fry off your veg

5. Add in your frozen meatless mince

6. Add your vegetable stock cube (diluted in boiled water)

Add in your mince

7. Add your tinned tomatoes (chopped, preferably)

8. Stir in two/three tablespoons (more if you want) of balsamic vinegar

9. Leave to simmer on a low heat

Add tinned tomatoes

10. Steam/boil potatoes and swede & mash with plant-based milk

11. Pour filling into a casserole dish and layer the mash and swede on top

12. Squeeze some agave nectar over the top and sprinkle some thyme

13. Crisp it up in the oven for 20 mins

Shepherd's pie

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