Vegan shepherd’s pie

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Preparación:

Cocción:

Tiempo total:

Ingredientes para

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

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.