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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 |
Add ingredients to existing shopping list or create new one
Create new shopping listVegan Shepherd’s Pie
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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.
