Vegetarian Shepherd’s Pie
A very tasty vegetarian and economical version of the old favourite Shepherd's Pie recipe. Just add or change some of the veges to suit what you have available.
Ingredients
- 700 g medium mashing or general purpose potatoes peeled and cut into chunks
- ½ cup milk or Rice Dream Milk for dairy-free
- ½ cup tasty cheese grated
- 1 Tbsp rice bran oil
- 1 onion finely chopped
- 1 clove garlic crushed
- 1 stick celery chopped
- 1 leek halved and sliced
- 1 carrot diced
- 1 cup cauliflower florets
- 420 g can mild chilli beans
- ¼ tsp dried mixed herbs or cumin seeds
- Freshly ground black pepper
Instructions
- Cook the potatoes in boiling water for 15 minutes or until tender, drain.
- Pour the milk over the potatoes and mash until smooth. Stir in half the cheese. Season to taste.
- Meanwhile heat the oil, add the onion, garlic, celery, leek, carrot and cauliflower. Sauté gently for 10 minutes. If the pan dries out too much, add a little water rather than more oil.
- Add the chilli beans and herbs.
- Spoon the beans and vegetable mixture into an ovenproof dish and top with the cheesy mash. Sprinkle over the remaining cheese.
- Bake at 180°C for 20 minutes until the topping is golden brown.
Tried this recipe?Let us know how it was!
