Shepards pie (beknown as cottage pie and casserole) warms the heart as cold winter nights and the festive holidays come to mind. Any hot pie can be regarded as a divinely dish, especially those made with a savoury gravy sauce and potato topping.
Start by peeling and chopping the potatoes into medium chunks. Place them in a large pot and cover with cold water. You may wish to season with a pinch of salt. Place the lid on slightly and let it boil for 20 minutes until soft. Once cooked, drain the water immediately, drizzle a touch of olive oil over it.
Now, mash the potatoes with a fork or potato masher, add soy milk and nutritional yeast. Season the mash with ground black pepper. Remember, the rougher the surface, the crispier it will turn out once baked. So, feel free to some leave chunks in it, rather than a smooth consistency.
In a cooking pan add chopped onion and garlic. Sauté in olive oil for a minute or two, until fragrant. Add chopped mushrooms, carrots and frozen pease. Add seasoning and spices and cook for a further 5 minutes on medium heat.
Gently stir in the tomato paste, flour, thyme and slowly add the vegetable broth stirring the mixture continuously. Once it starts to boil, bring the heat down and let it simmer for 5 more minutes to thicken.
Now, place the sauteed vegetables into a baking dish as a first layer, then layer with mashed potatoes on top ensuring full coverage. Sprinkle nutritional yeast over the mash and paprika for colour and taste. Then, lightly spray the surface with cooking oil. Broil / bake for 15-20 minutes, or until the top is crispy.
Enjoy with extra gravy sauce!
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.