Vegan Shepherd’s Pie

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Ingredients

1 kg kg Potato Potato
peeled & chopped
1 large large Turnip Turnip
peeled & chopped
30 ml ml Rapeseed Oil Rapeseed Oil
1 pieces piece Red Onions Red Onion
peeled & chopped
2 tbsp tbsp Flour Flour
4 large large Carrots Carrot
peeled & chopped
1 pieces piece Vegetable cube for soup Vegetable cube for soup
300 ml ml Water Water
1 tins tin Bean Bean
150 g g Frozen Peas Frozen Peas

Vegan Shepherd’s Pie

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1:35 hrs
(8)

Method

By Caitríona Redmond

This is an easy to make filling meal for any family occasion.

Method

1 Boil the potatoes and turnip together until cooked.Drain, mash well, season to taste, and put to one side.

2 Take a large saucepan and heat the oil on medium.Add the chopped onions and cook until tender beforeadding the carrots and cooking for a further 4 minutesuntil they soften a little. Dissolve the stock cube in thehot water to make stock.

3 Sprinkle the flour on top of the carrots and onions andstir until it absorbs the oil. Add 1/3 of the stock and stirwell, making sure you get rid of the lumps. Once youhave a thick paste, add the next 1/3 of the hot stockand stir again. Repeat with the remainder of the hotstock until you have a thick sauce.

4 Add the drained beans and frozen peas to your sauceand stir until they are coated well. Place the mixturein the bottom of a large ovenproof dish then top withthe mash.

5 Bake in the oven at 160 degrees for 90 minutesbefore serving.

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