Shepherds Plant Based Pie

This recipe was really hard for us to share with you... It's a bit of a secret! Our Plant Based Mince really shines in this dish... absorbing all those amazing ingredients for rich and 'meaty' flavour. Can't believe it's not beef!

Ingredients

• 1 TBSP Oil
• 100G Flexible Foods Pure Plant Based Mince
• Salt
• Pepper
• 2 Large Carrots
• 1 Large onion
• 2 TBSP Tomato Paste
• 2 TBSP Worcestershire Sauce
• 1 Cup Red Wine
• 400ML Stock
• 4 cloves of Garlic
• 5 - 6 large Potatoes
• Cheese*
• Butter / Nuttelex
• Herbs (Dill is a great accompaniment)

Method

1. Preheat a deep dish pot to a medium heat. Add a dash of oil, 100G Flexible Foods plant based mince, 400ML stock, salt and pepper. Cook for 5 minutes until browning.
2. Preheat oven to 180 degrees celcius.
3. Add carrots, onion, garlic and turmeric to the pot. Cover and cook for 10 minutes.
4. Add salt and pepper to taste.
5. Add tomato paste and Worcestershire sauce and cook through for 2 minutes.
6. Add red wine, bring to the boil and reduce the mix until the liquid is of a gravy-like consistency. This takes approximately 10 minutes.
7. Peel and cut all the potatoes, bring another deep pot to the boil and cook for 15-20 minutes.
8. Add mince mix to a deep dish baking tray. Mash the potatoes with butter, salt, pepper, herbs, and a dash of hot water. Add mashed potato to top of mince mix.
9. Top with cheese and cook for 10-15 minutes until top is golden brown and serve.