I haven’t been here for a while. It was because I was down. And when I’m down I get stressed and worried that my family genes I hoped I didn’t have in me are actually saying hello.
Luckily it a was false alarm this time.
Even when I’m down, I’m still cooking. And what’s better on a cold day than comfort food – nice, hot shepherd’s pie.
I make a variation of this recipe with mung beans instead of quorn mince meat.
Vegetarian shepherd’s pie
Quorn vegetarian mince meat
tin of chopped tomatoes
2 diced carrots
3 spoons of olive oil
tin of green peas (or 100grams of fresh ones)
vegetable stock cube
spoon of basil (fresh or dried)
freshly ground pepper
knob of butter
3-5 spoons of milk
pinch of nutmeg
150 grams of grated cheddar
1. Chop shallots. Warm olive oil in a pan and fry shallots on the low heat.
2. When the shallots start getting golden (but not brown) add quorn mince meat and chopped tomatoes and carrots. Stir, cover and leave it to simmer.
3. In the meantime boil potatoes in salty water.
4. Add vegetable cubes to your meat free mince and season with pepper. I don’t use salt, but if you feel like adding some, suit yourself.
5. When your mince sauce starts to thicken, add herbs and peas (if they are fresh, you have to add them earlier).
5. Drain your potatoes and mash them with butter, milk and nutmeg.
6. In an ovenproof dish layer mince sauce. On top spread the potato mash, sprinkle with cheese and bake in the oven ( 180 C) till top starts getting golden.