23 May 2011

Sheppard’s Pie (Cottage Pie)

This is a vegetarian variation of an old classic, and generally a favourite with the little ones.


  • 6 large potatoes/500g baby potatoes, soft boiled
  • 1T white margarine
  • 3 cups cooked soy/vege mince
  • 400g chopped mushrooms
  • 1 red onion, chopped
  • 1t coconut oil/ghee
  • 1 clove garlic, crushed
  • 4 large carrots, chopped
  • 2 large tomatoes, chopped
  • 1 cup peas/petit pois
  • oregano, thyme, salt and pepper to taste
  • paprika


Preheat oven to 180°C/350°F

  1. Fry the onions in the oil until soft, add the crushed garlic, soy mince and mushrooms. Place lid on saucepan and cook until the mushrooms are soft.
  2. Add the carrots, tomatoes and peas, replace lid and simmer over a low heat until soft.
  3. Add the herbs and spices, simmer for 5-10 minutes. Spoon mixture into an ovenproof dish.
  4. Mash the potatoes (without skins) with the margarine until smooth and lump free. Spoon on top of mince mixture, and dust with paprika.
  5. Bake in preheated oven for 20 minutes.

No comments:

Related Posts with Thumbnails