July 26, 2015
Okay. Here’s the second in my series of ‘vegetarian meals to keep you warm’. This one I concocted from a few different sources, one night when I felt like something hearty but wasn’t in a cook-for-hours mood. It turned out really tasty and it’s so easy to do! Here’s my recipe for vegetarian shepherd’s pie.
Vegetarian Shepherd’s Pie
1 300g packet of quorn mince/other vegetarian mince
3 or 4 baby potatoes OR 1 small sweet potato, sliced very thinly
2 carrots, chopped very finely
1 small onion, chopped finely
1 Tbsp olive oil for frying
For the gravy: (I got this recipe from The Londoner, and it is AMAZING. It’s like Ikea gravy, but better. Trust me!)
A knob of butter (around 1 Tbsp)
1 Tbsp flour
300ml vegetarian chicken stock
1 ½ Tbsp mustard
1 ½ Tbsp worstershire sauce
1 ½ tsp honey
300ml double/thickened cream
A handful of dried parsley
Salt & pepper
What to do:
- Preheat the oven to 180C.
- Heat the olive oil in a frying pan on high heat.
- Add the onions and carrots and cook until starting to soften.
- Add the quorn mince and cook for a few minutes until starting to heat through. Remove the carrot, onion & quorn mix from the pan and place in a heatproof casserole dish. Put aside. (Keep the pan on high heat).
- Add the butter to the pan. Once it’s melted, add the flour and stir to form a paste. Turn the heat down to medium.
- Slowly add the stock, stirring continuously to avoid lumps forming.
- Once it’s combined into a paste, add the mustard, honey and worstershire sauce and let it all bubble and thicken for 2-3 minutes. Keep stirring.
- Remove the sauce from the heat and add the cream, and salt & pepper to taste.
- Pour the gravy over the quorn mince mix in the casserole dish.
- Top with the sliced potato, cover with foil and place in a 180C oven for around 30 minutes or until the potato slices are cooked.
Gravy recipe from: The Londoner (http://www.thelondoner.me/2013/12/swedish-meatball-recipe.html).