Shepherdess Pie (Vegetarian Shepherd's Pie) by @russischraclette

1h10
Medium

4 servings

🥔

500 g

Floury Potatoes

🧅

1 large

Onion

🥕

1 medium

Carrot

🧄

2 cloves

Garlic Clove

🫒

37 ml

Olive Oil

🥩

400 g

Vegan Mince

🍅

15 ml

Tomato Paste

🍷

100 ml

Red Wine

🌿

3.5 sprigs

Fresh Thyme

🥣

3.5 dashes

Vegetarian Worcestershire Sauce

🧂

2 tbsp

Soy Sauce

🫛

150 g

Peas

🥛

120 ml

Plant-based Milk

🧈

50 g

Vegan Butter

🧂

5 g

Salt

🌶️

1 g

Pepper

✨

0.5 g

Nutmeg

🧀

80 g

Cheese

🥚

1

Egg Yolk

🌿

0.5 bunch

Fresh Chives

Preparation Steps

  1. Step 1/22

    Preheat the oven to 200°C / 400°F with conventional top and bottom heat.

  2. Step 2/22

    Peel and dice the 1 large onion and 1 carrot.

    onion
    carrot
    🔪chef's knife
    🪵cutting board

  3. Step 3/22

    Press or finely grate the 2 garlic cloves.

    garlic cloves
    🧄garlic press
    🧀box grater

  4. Step 4/22

    Heat 2 to 3 tablespoons olive oil in the large skillet over low heat.

    olive oil
    🍳large skillet

  5. Step 5/22

    Cook the onion, carrot, and garlic in the oil for 20 to 30 minutes until soft and caramelized.

    onion
    carrot
    garlic cloves
    olive oil
    🍳large skillet
    🥄wooden spoon

  6. Step 6/22

    Add 400 g vegan ground meat to the skillet and fry until well browned.

    vegan ground meat
    🍳large skillet
    🥄wooden spoon

  7. Step 7/22

    Stir 1 tablespoon tomato paste into the filling and cook it for 1 minute.

    tomato paste
    🍳large skillet
    🥄wooden spoon

  8. Step 8/22

    Deglaze the skillet with 100 ml red wine and simmer until the liquid is mostly reduced.

    red wine
    🍳large skillet
    🥄wooden spoon

  9. Step 9/22

    Add the 3 to 4 sprigs fresh thyme and 3 to 4 dashes vegetarian Worcestershire sauce.

    fresh thyme
    vegetarian Worcestershire sauce
    🍳large skillet
    🥄wooden spoon

  10. Step 10/22

    Fold 150 g peas into the filling and remove the skillet from the heat.

    peas
    🍳large skillet
    🥄wooden spoon

  11. Step 11/22

    Peel and cut the 500 g floury potatoes into even chunks.

    floury potatoes
    🔪chef's knife
    🪵cutting board

  12. Step 12/22

    Boil the potatoes in salted water for about 15 to 20 minutes until tender.

    floury potatoes
    salt
    🍲large saucepan

  13. Step 13/22

    Drain the cooked potatoes thoroughly and press them through the potato ricer into the mixing bowl.

    floury potatoes
    🥣colander
    🥔potato ricer
    🥣mixing bowl

  14. Step 14/22

    Warm 120 ml plant-based milk and 50 g vegan butter or margarine until the butter melts.

    plant-based milk
    vegan butter or margarine
    🍲large saucepan
    🥄wooden spoon

  15. Step 15/22

    Pour the warm milk mixture over the potatoes and mix until smooth.

    plant-based milk
    vegan butter or margarine
    floury potatoes
    🥣mixing bowl
    🥄wooden spoon

  16. Step 16/22

    Season the mash with salt, black pepper, and freshly grated nutmeg to taste.

    salt
    black pepper
    ground nutmeg
    🥣mixing bowl
    🥄wooden spoon

  17. Step 17/22

    Stir 1 egg yolk into the warm mashed potatoes if using it.

    egg yolk
    🥣mixing bowl
    🥄wooden spoon

  18. Step 18/22

    Spread the vegetable filling evenly in the oven-safe baking dish.

    vegan ground meat
    onion
    carrot
    garlic cloves
    tomato paste
    red wine
    fresh thyme
    vegetarian Worcestershire sauce
    peas
    🍽️oven-safe baking dish
    🥄wooden spoon

  19. Step 19/22

    Pipe or spread the mashed potatoes over the filling to completely cover it.

    floury potatoes
    plant-based milk
    vegan butter or margarine
    🎂piping bag with star tip
    🍽️oven-safe baking dish

  20. Step 20/22

    Grate 80 g cheese over the potato topping if using it.

    cheese
    🧀box grater
    🍽️oven-safe baking dish

  21. Step 21/22

    Bake the pie for 30 minutes until the topping is golden and the filling bubbles.

    🍽️oven-safe baking dish

  22. Step 22/22

    Finely chop the 1/2 bunch fresh chives and scatter it over the baked pie before serving.

    fresh chives
    🔪chef's knife
    🪵cutting board

Composition

Ingredients

Types

Vegetables, Oils, Condiments, Beverages, Herbs, Plant-Based Dairy, Seasonings, Dairy, Eggs

Ingredients

Floury potatoes, Onion, Carrot, Garlic clove, Olive oil, Vegan mince, Tomato paste, Red wine, Fresh thyme, Vegetarian Worcestershire sauce, Soy sauce, Peas, Plant-based milk, Vegan butter, Salt, Pepper, Nutmeg, Cheese, Egg yolk, Fresh chives

Allergens

Sulfites, Soy, Gluten, Nuts, Milk, Egg

Dietetics

Dietary regimen

Vegetarian, Plant-Based

Calories

530 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 58g, Fat: 23g, Fiber: 10g, Sugars: 9g

Nutritional Information

Minerals

Calcium: 190mg, Iron: 5mg, Potassium: 980mg, Sodium: 820mg

Vitamins

Vitamin A: 540µg RAE, Vitamin C: 34mg, Vitamin K: 35µg, Folate: 95µg DFE

Preparation

Time Information

Preparation

40 minutes

Cooking

30 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

22 steps

Equipments

Utensils

chef's knife, cutting board, box grater, garlic press, large skillet, large saucepan, colander, potato ricer, mixing bowl, wooden spoon, piping bag with star tip, oven-safe baking dish

Appliances

stovetop, oven

Type

Type

Type Of Dish

Main Course, Casserole

Occasions

Dinner, Family Meal, Comfort Food, Autumn, Winter

Origin

Source

Platform

instagram

Original Creator

@russischraclette

Origin

Cuisine

British, Irish, Modern European

Geographic

to inform

Various

Aspect

Texture

Creamy, Fluffy, Tender, Crispy, Hearty

Flavors

Savory, Umami, Herbaceous, Rich, Mildly sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool completely before refrigerating,Store in an airtight container,Reheat until piping hot), freezer : 2 to 3 months (Freeze in airtight portions,Thaw overnight in the refrigerator before reheating)