Shepherd's pie

Yesterday was just a wonderful weather, and we spent the day mainly outdoors walking in the harbour and in the parks. There was a glorious sunshine at +11C and I swapped to the spring jacket. We also opened the beer garden season, in February, in Scandinavia! Today is cloudy again and slightly colder. Nevertheless we will soon head out for a little Sunday walk, and coffee and pastries.

I made this vegan shepherd's pie with my current favourite plantbased mince made from pea protein. It's a Danish product, so it's nice to support local produce, and it has a really nice texture. It's great in pasta bolognese sauces, this kind of shepherd's pie ragouts and many dishes more. It's also very reasonably priced.

I like to cover my shepherd's pies with a thick mash potato layer. Have a look at the recipe below, which made quite a large oven dish full of comforting pie.

Shepherd's pie

Ingredients

400 g potatoes

3 tbsp margarine

400 g pea protein mince

2 onions

3 garlic cloves

3 carrots

1 can tomato purée

1 glass red wine

Vegetable oil

Salt to taste

Ground black pepper to taste

Smoked paprika to taste

2 vegetable stock cubes

Method

Peel and cook the potatoes. Make the mash for the topping once they are cooked. Add some salt and margarine and use some of the potato boiling water as the liquid to make a smooth mash.

Chop the onions, garlic and carrots, and start cooking the onions in vegetable oil.

Once the onions are softened, add the carrots to the pan and cook further.

Then add the garlic, and finally the plantbased mince.

Cook for a while, and then add the seasoning, tinned tomatoes and red wine.

Let simmer until the flavours have blended nicely.

Place the mince mix in an oven dish and cover it with the potato mash.

Bake at 200 C for about 20 minutes or until the surface is nicely browned.

Enjoy!

Your VegHog