I can’t believe I’m writing this in the middle of August, and it’s freezing – must be what made me think of shepherds pie (as well as the fact that the fridge is pretty empty!).
You will need:
Plenty of mashed potatoes (I used about half an average bag of potatoes)
1 Tbsp Vitalite or other vegan spread
A little almond milk
2 garlic cloves
1 green chilli
1 red pepper
1 tin of rinsed kidney beans
1 tin of chopped tomatoes drained
2 Tbsp tomato purée
1 tsp bouillon stock powder
1 tsp dried basil
2 tsp nutritional yeast
Start by boiling your potatoes. While they are cooking sauté chopped onion, garlic and chilli in a little water or oil until softened. Add pepper and courgette and soften. Then add drained tinned tomatoes (save the juice for use in another recipe) and kidney beans. Add tomato purée, bouillon and basil and simmer for five minutes.
While the vegetable mix is simmering, make the mash by adding the vitalite and almond milk. You don’t want it too liquid so go easy on the almond milk!
Tip the vegetable mix into a casserole dish and top roughly with the mash. No need to smooth it down. Sprinkle some nutritional yeast over the top and grill until the topping starts to brown. Eat and enjoy!