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Vegan shepherd’s pie





Tiempo total:

Ingredientes para

Vegan shepherd’s pie

  • 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
  • 2 garlic cloves, finely chopped
  • 400g can crushed tomatoes
  • 1 tablespoon Massel beef stock powder
  • 1/2 cup tri-colour quinoa, rinsed
  • 500g kent pumpkin, peeled, cut into 1cm cubes
  • 80g baby spinach
  • Micro herbs, to serve
  • Como se hace la

    Vegan shepherd’s pie

    Dificultad: Easy


    • Step 1
      Thickly slice cauliflower florets. Place potato and cauliflower in large microwave-safe bowl. Cover. Microwave on HIGH (100%) for 12 minutes or until very tender. Reserve 12 pieces of cauliflower. Add 50g spread to potato mixture. Season with salt and pepper. Coarsely mash (mixture will not be smooth).
    • Step 2
      Meanwhile, heat oil in a large, deep flameproof frying pan over medium heat. Add leek, carrot, mushroom, bay leaves and garlic. Cook, stirring, for 5 minutes or until vegetables start to soften. 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. Add pumpkin. Cook, covered, for a further 8 minutes. Uncover. Cook for a further 3 to 4 minutes or until mixture thickens slightly. Stir in spinach. Season with salt and pepper.
    • Step 3
      Preheat grill to medium-high.
    • Step 4
      Top quinoa mixture with potato mixture and reserved cauliflower. Dot with remaining spread. Grill for 3 minutes or until browned. Sprinkle with herbs. Serve.


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