Vegan Shepherd's Pie

Soy Free

Gluten Free

Vegan

GMO Free

Ingredients

Filling

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

Potato Topping

700 grams Yellow Potato, peeled and cubed
75 ml Non Dairy Milk
30 grams Nutritional Yeast
2 gram Salt

MEAT-FREE MINCE

Packed with 21 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

Procedure 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.

Procedure 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.