Shepherd’s Pie! is a staple, a favourite of many British families, a pub meal that leaves you well satisfied specially on cold winter days. But what if you don’t want to eat lamb? well you make a vegetarian version of course!
Please note that, Cottage Pie is more or less the same but with minced beef. Shepherd’s pie is traditionally with minced lamb, and my mock version is with egg-plant.
So here we go, I made just an individual portion, please adjust measurements accordingly.
1 serving of mashed potatoes (normal mash or if you want to go dairy free use a nut milk instead and a plant base spread instead of butter)
1 medium egg-plant – diced into small cubes
1 small carrot – cut into small pieces
half a white onion – diced
half a cup of frozen peas
3 medium mushrooms – cut into small pieces
coconut oil or any other vegetable oil for frying
salt, pepper and garlic powder
and add anything else you use for your shepherd’s pie filling (errm not the minced lamb tho lol) I used 3 table spoons of tomato pure, Worcestershire sauce and a splash of red wine – You can also use gravy instead of tomato pure.
1. Make your mashed potatoes and set aside.
2. In a frying pan saute egg-plant, onion, and mushrooms with garlic powder, salt and pepper to taste.
3. Add peas last as you don’t want to over cook them.
4. add tomato pure, splash of wine and a little bit of water if needed. Usually the egg-plant releases water so wait until it is cooked to add the extra water to prevent it from being too watery.
5. On a ceramic container add the vegetable mix. Top it with a thick layer of mashed potatoes and add cheese if desired – (Vegan cheese will do to)
6. Pop into the oven and broil until the top is nice and golden.
And there you have it! A *Mock* Shepherd’s Pie to go! I made mine small because I wanted to take it to work for lunch so it is an individual portion.
Let me know if you try it!