Vegan Shepherd’s Pie with Parsnip Mash

A conventional type, meat-y however meat-free shepherd’s pie with parsnip and potato mash, for a slight twist. Utilizing soy mince in a thick gravy-like sauce for the filling and fluffy spiced mash for the topping.

_{I commissioned this recipe for Viners, whose lovely cutlery options on this submit.}

I needed to share a traditional Shepherds Pie recipe however have already got an incredible one in my cookbook so determined to create somewhat twist…

Including parsnips to the mash actually transforms this conventional recipe into one thing further particular.

In case you love parsnips, this recipe is for you.

Step-by-step

Full ingredient quantities within the recipe card on the backside of this submit!

Preheat the oven to 180C fan / 200C / 400F.

Peel the parsnips and potatoes then roughly chop into small-ish chunks. Add to a big pot, cowl with chilly water and boil for 20 minutes, till gentle.

Fry the onion, carrot, celery and garlic in oil for five minutes on a medium warmth.

Add the flour and marmite. Stir to mix after which add the remainder of the filling substances, mixing every little thing collectively and simmering for 10 minutes.

Switch to an oven dish.

Drain the parsnip and potato, then return to the pot. Mash with vegan butter, milk and the seasonings.

Dollop the mash on high of the filling and easy into a good layer.

Use a fork to attain strains throughout the mash to create a crispier topping.

Cook dinner for half-hour, till golden brown and oozing gravy!

Full ingredient quantities within the recipe card on the backside of this submit!

Vegan Shepherd’s Pie with Parsnip Mash

Yield:
6

Prep Time:
20 minutes

Cook dinner Time:
1 hour

Complete Time:
1 hour 20 minutes

A hearty and wholesome vegan Shepherds Pie with parsnip mash, for a slight twist.

Substances

For the mash

• 600 g parsnips, peeled and chopped
• 1 massive potato (approx 300 g), peeled and chopped
• 50 g vegan butter
• 2-3 tbsp unsweetened dairy-free milk
• Salt and pepper, to style
• (optionally available) ¼ tsp floor nutmeg

For the filling

• 2 tbsp olive oil
• 1 onion, diced
• 1 massive carrot, peeled and diced
• ½ stick of celery, diced
• 3 cloves of garlic, minced
• 2 tbsp plain flour
• 1 tsp Marmite (yeast extract) or miso paste
• 500 ml vegetable inventory
• 2 tbsp balsamic vinegar
• 2 tbsp tomato pureé
• 200g / 7 oz vegan frozen soy mince*
• (optionally available) 50 g frozen peas

Directions

1. Preheat the oven to 180C fan / 200C / 400F / fuel mark 6. 
2. Peel the parsnips and potatoes. Roughly chop into small chunks and put in a saucepan, masking with chilly water. Convey to the boil and cook dinner for roughly 20 minutes or till the greens are very gentle. 
3. Warmth the oil in a frying pan and fry the onion, carrot, celery and garlic for about 5 minutes on a medium warmth, to melt. Add the flour, marmite and stir for a minute to mix, earlier than including the remainder of the substances. 
4. Give every little thing a superb stir and simmer for 10 minutes. Switch to an oven dish and put together the mash. 
5. One the parsnip and potatoes are cooked and gentle, drain and return to the pan. Add the vegan butter, milk and seasonings. Give every little thing a superb mash, including extra milk if wanted.
6. Dollop the mash on high of the mince combination within the oven dish and easy into a good layer with the again of a spoon. Use a fork to attain strains throughout (this may create a crispier topping). Cook dinner for half-hour till golden brown and oozing gravy out of the perimeters. Get pleasure from!

Notes

**Obtainable in most supermarkets however may also use dried TVP or tin of inexperienced lentils. 

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