B-well Vegan Shepherds Pie for the Family

Recipe by B-well

Serves 6

Cooking time: 1 hour

INGREDIENTS:

3 tbsp        B-well Canola and Olive Oil Blend
1        onion, diced
340g        soy mince ( dried small pieces )
500g        mushrooms of choice, sliced ( button / brown / portabellini / shiitake )
1 cup        barley
3 cloves        garlic, minced
2 tbsp        tomato puree
1 cup        vegetable stock
1 can        chopped tomatoes
1 tsp        paprika
½ tsp        cayenne pepper
½ tsp        cumin powder
1 stick        cinnamon
½ tsp        oregano
1 tbsp        Worcestershire sauce
2 tsp        soya sauce
1 tbsp        maple syrup
1 cup        frozen peas
½ cup        coriander
        Salt and pepper

3 cup        mashed potato     

RECIPE INSTRUCTIONS:
Add the mushrooms into a food processor and pulse until chopped into small bits.
In a sauce pan, heat up the B-well Canola and Olive Oil, add half the chopped garlic, brown and then remove from the pan and set aside for the mash.
Into the garlicy oil add the onions and sauté until braised. Add the mushrooms into a food processor and pulse until chopped into small bits.
then add the chopped mushrooms, salt and pepper. Sauté until mushrooms have browned.
Add the Worcestershire, soya sauce and garlic to the onion and mushrooms and stir, cook for 3 minutes or until the mixture dries.
Now add in the diced tomatoes, the tomato paste, veg broth, soya mince, basil, oregano, paprika, cayenne pepper, cumin, maple syrup and stick cinnamon. Stir to combine then add two handfuls of barley and the frozen peas.
Bring to a boil, replace lid and reduce heat to low. Simmer for about 30 minutes, stirring occasionally, until the soy mince has cooked and peas are soft. Remove off heat, remove cinnamon and bay leaves.
When the potatoes are cooked, add in the vegan butter and soy milk and mash it up. Add sea salt and black pepper to taste.
Dish the veggie mince to a pie or casserole dish and smooth down.
Add the mashed potatoes on top and smooth them down as the top layer. Use a fork to create ridges in the mashed potatoes, then dot with some vegan butter on top and generously sprinkle some nutritional yeast on the top and crack of black pepper.
Place into the oven to bake for 30 minutes. In the last 5 minutes switch over to grill for some extra browning on top.


CHEFS TIP:
The best part of this dish is the versatility – you can chop and change ingredients to suit your preference! Think of other veggies like aubergine, butternut, peppers, spinach, beans and more!
For a spicy kick, add in a chopped fresh chilli, or 2 tbsp of Harissa paste for a spicy and smoky North African twist! You could also add Red Pepper Pesto, or sundried tomato pesto!
If you’d prefer a lighter version, you could swap the mashed potatoes out for cauliflower mash instead! You could also make butternut / pumpkin mash, sweet potato mash, or even zucchini mash!