Happy Holidays to you all!
Shepherd's Pie is a classic that you can customize to your taste. You can also use some other vegetables instead of peas and carrots.
Ingredients:
- 2 tbsp of olive oil
- 150 g soya chunks
- 3 dcl vegetable stock
- 100 g of button mushrooms
- 3 carrots
- 50 g of peas
- 2 onions
- 3 garlic cloves
- 0.25 dcl of dry wine
- 1 dcl of tomato sauce
- rosemary
- 600 g of potatoes
- 1 dl of rice milk (or more if you like)
- 30 g of coconut butter
- 1 tsp salt
- 2 pinches of pepper
- 1 tbsp of baking grease
- parsley
Preparation:
Soak soy chunks in boiled vegetable stock for ten minutes. Drain trough the sip and save excess vegetable stock for later. Set it aside.
Wash and boil potatoes.
Peel, wash and chop onions, garlic and carrots. Wipe the mushrooms with a damp cloth and cut into strips. Heat the oil in a pan and fry the onions, add the carrots, soy chunks and mushrooms and fry for 5 minutes, then add peas, garlic and rosemary and fry for another 2 minutes. Drizzle with wine, add 0.5 of teaspoon of salt and a pinch of pepper and cook until the wine has completely evaporated, then add the tomato sauce and the saved vegetable base. Cover it and cook for another 10 minutes.
Peel boiled potatoes, add 0.5 of teaspoon of salt, 1 dcl of rice milk and 30 g of coconut butter and mash until you get smooth mashed potatoes.
Grease your baking dish and pour in cooked soy and vegetable sauce on top of that put your mashed potatoes and shape it with a fork or a spoon. Sprinkle with a pinch of salt and pepper and put it in preheated oven for about 15 minutes on 200°C. Pie is done when is lightly golden-brown on top. Before serving cool it down for at least 20 minutes and sprinkle with parsley. Serve it with a salad.
Of course, for Christmas Eve we must not forget the classic sweet treats.
