Ingredients
F
For the ‘meat’ filling:
o
2 tbsp olive oil
o
1 onion, diced
p
24 oz plant based ground beef*, thawed see notes
g
2 garlic cloves, minced
r
1 sprig rosemary, leaves chopped
t
1 sprig thyme, leaves chopped
s
½ tsp salt
b
½ tsp black pepper
v
1 tbsp vegan worcestershire sauce*, see notes
t
2 tbsp tomato paste
v
1 ½ cups vegan beef broth
f
2 cups frozen peas and carrots
F
For the mashed potato layer:
p
750 g potatoes
g
½ cup (113g) unsalted vegan butter
u
½ cup unsweetened plant milk
s
½ tsp salt
b
½ tsp black pepper
F
For the topping:
v
¼ cup vegan parmesan cheese shreds
c
1 tbsp chopped parsley
Directions
1
For the ‘meat’ filling:
1
Heat the olive oil in a large pan over medium-high heat. Add the onion and cook until translucent.
o
2 tbsp olive oil
o
1 onion, diced
2
Add the plant-based ground beef, breaking it apart as it cooks, and let it brown slightly.
p
24 oz plant based ground beef*, thawed see notes
3
Stir in the garlic, rosemary, thyme, salt, and pepper, and cook until fragrant.
g
2 garlic cloves, minced
r
1 sprig rosemary, leaves chopped
t
1 sprig thyme, leaves chopped
s
½ tsp salt
b
½ tsp black pepper
4
Add the Worcestershire sauce and tomato paste, mixing well.
v
1 tbsp vegan worcestershire sauce*, see notes
t
2 tbsp tomato paste
5
Pour in the broth along with the peas and carrots. Bring everything to a boil, then cover and simmer for a few minutes before turning off the heat.
v
1 ½ cups vegan beef broth
f
2 cups frozen peas and carrots
6
For the mashed potato layer:
1
Preheat the oven to 400°F (200°C).
2
Peel and cut the potatoes into chunks, then boil them until fork-tender, about 10 minutes.
p
750 g potatoes
3
Drain and mash until smooth and fluffy, mixing in the vegan butter, plant milk, salt, and pepper.
g
½ cup (113g) unsalted vegan butter
u
½ cup unsweetened plant milk
s
½ tsp salt
b
½ tsp black pepper
4
Assembly:
1
Spread the ‘meat’ filling evenly into the bottom of an 8x8-inch (20x20 cm) baking dish.
2
Add the mashed potatoes on top, smoothing them out.
3
Use a fork to make lines across the surface, then sprinkle on extra black pepper and the vegan parmesan.
v
¼ cup vegan parmesan cheese shreds
4
Bake for about 25 minutes, until the top is golden and crispy.
5
Finish with fresh parsley and serve hot.
c
1 tbsp chopped parsley
