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recipe image Vegan Shepherd's Pie
Easter

Vegan Shepherd's Pie

Get inspired this Easter and prepare the most delicious Vegan Shepherd’s Pie with Violife Mash Topping. Perfect festive family meal!

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  • cooktimeCooking time40 min
  • preparation timePrep time20 min
  • difficultyDifficultyEasy
  • servingsServingsPortions 8
Dinner
lunch
Irish
Potatoes
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FOR THE FILLING:
  • 8.8 oz fresh mushrooms sliced
  • 7 oz frozen peas
  • 13.5 fl oz vegetable stock
  • 6.7 fl oz red wine
  • 6 carrots peeled chopped
  • 3 onions minced
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 2 garlic cloves diced
  • 1 bay leaf
  • 2 rosemary sprigs
  • a bunch of thyme
  • 2 tbsp flour
  • 1 tsp salt
FOR THE MASHED TOPPING:
  • 1 pack Violife Just Like Cheddar Shreds
  • 6 potatoes peeled and boiled
  • 1.6 fl oz olive oil
  • 1 tsp nutmeg
  • salt and pepper to season
  1. Preheat oven to 392°F.
  2. In a large pot, boil the potatoes until fork tender. Drain and mash inside the pot. Add the olive oil and Violife Just Like Cheddar Shreds, nutmeg, salt and pepper and mash thoroughly until creamy.
  3. For the vegetables, heat olive oil in a large pot. Sauté the onion until soft, add the mushrooms and keep stirring until golden.
  4. Add the carrots, garlic and herbs and stir until fragrant. Add the tomato paste to the pot, along with the flour and mix well. Then pour in the red wine to deglaze, using your wooden spoon to scrape the bottom of the pan.
  5. Allow to simmer for 2 minutes and slowly pour in the stock. Season with salt and pepper and let it simmer for 10 minutes, until the sauce thickens.
  6. Remove the herbs from the pot and add in the peas. Transfer to a baking dish.
  7. Carefully spoon over the mashed potatoes and place in the oven for 15 minutes. When the mash is golden remove and serve hot.
Violife 100% Dairy Free

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