Recipe | Vegan Shepherd’s Pie

“A warming vegan supper with hearty vegetables”

RECIPE

INGREDIENTS

1 small cauliflower, cut into large florets
4 white potatoes, peeled, roughly chopped
80g dairy-free spread
1 tablespoon extra virgin olive oil
1 leek, white part only, chopped
1 large carrot, finely chopped
200g small button mushrooms, halved
2 fresh or dried bay leaves,veg stock powder
2 garlic cloves, finely chopped
400g can crushed tomatoes
1/2 cup tri-colour quinoa, rinsed
500g kent pumpkin, peeled, cut into 1cm cubes
80g baby spinach
Micro herbs, to serve

METHOD

  1. Thickly slice cauliflower florets. Place potato and cauliflower in large microwave-safe bowl. Cover.Microwave on HIGH (100%) for 12 minutes o until very tender.
  2. Reserve 12 pieces of cauliflower.Add 50 g spread to potato mixture. Season with salt and pepper.
  3. Coarsely mash (mixture will not besmooth).
  4. Meanwhile, heat oil in a large, deep flameproof frying pan over medium heat. Add leek, carrot, mush-room, bay leaves and garlic. Cook, stirring, for 5 minutes or until vegetables start to soften.
  5. Add tomatoes, stock powder and 2 cups water. Bring to a simmer. Stir in quinoa. Reduce heat to medium-low.Cover. Cook for 5 minutes.
  6. Add pumpkin. Cook,covered, for a further 8 minutes. Uncover. Cook for a further 3 to 4 minutes or until mixture thickness lightly.
  7. Stir in spinach. Season with salt and pepper.
  8. Preheat grill to medium-high.
  9. Top quinoa mixture with potato mixture and reserved cauliflower. Dot with remaining spread.
  10. Grill for 3 minutes or until brow Grill for 3 minutes or until browned. Sprinkle with herbs. Serve.