Vegan Shepherd's Pie

Soy Free

Gluten Free

Vegan

GMO Free

Ingredients

Filling

600g Nadura* Meat-Free Mince, defrosted
200g White Onion, diced
150g Carrot, diced
100g Celery, diced
100g Tomato Paste
25g Garlic, minced
10g Avocado/Sunflower Oil
10g Worcestershire Sauce (vegan)
400ml Vegetable Broth
3g Dried Oregano
3g Dried Parsley
2g Dried Thyme
1g Ground Black Pepper
1g Salt

Potato Topping

700g Yellow Potato, peeled and cubed
75ml Unsweetened Plant Based Milk
30g Nutritional Yeast
2g Salt

MEAT-FREE MINCE

Packed with 23 grams of natural protein per serving, rich in fiber, and low in fat, Nadura* Meat-Free Mince crafted to blend seamlessly into your favorite recipes—without the cholesterol, trans fats, or excess calories.

preparation

For potato topping:

Cook the potatoes in a pot of boiling water until fork-tender. Drain, then mash.
Add the milk, nutritional yeast, and salt. Mix well until fully combined, then set aside.

For mince filling:

Heat oil in a medium stew pot over medium heat. Sauté the mince for 3 minutes.
Add the chopped onion, carrot, celery, and garlic. Sauté for about 6 minutes.
Stir in the tomato paste, Worcestershire sauce, and broth. Mix to combine.
Add the salt, pepper, and dried herbs. Cook over low heat for 10 minutes.
Transfer the filling to a baking dish and spread the mashed potatoes evenly over the top.
Fluff the mashed potatoes with a fork to create rough peaks.
Bake at 180°C for 20 minutes, until bubbling and golden brown.