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VEGAN SHEPHERD'S PIE

TIME: 60 MINUTES|SERVES: 6

INGREDIENTS

1 Onion

2 cloves Garlic

450 grams Sliced Mushrooms

6 Carrots (Peeled and Chopped)

2 cups Frozen Peas

2 tbsp Tomato Paste

2 tbsp Gluten Free Corn Flour

2 cups Vegetable Stock

½ cup Red Wine - Optional

2 tbsp Extra Virgin Olive Oil

1 kg Golden Sweet Potato

25 grams Nuzest Just Natural Clean Lean Protein

¼ cup Plant-Based Milk

1 Bay Leaf and/or Sprig of Rosemary

Salt

Pepper

METHOD

1. Peel the Golden Sweet Potato, chop them roughly and boil until tender in a large pot of water
   
   
2. Drain the water and mash the potato, adding in the Milk and Salt and Pepper to taste, and set aside
   
   
3. Preheat the oven to 200°C
   
   
4. In a large oven proof pot, heat the Extra Virgin Olive Oil over a medium heat
   
   
5. Add the Onion and Garlic and sauté until the onion has turned translucent
   
   
6. Add the Mushrooms, Carrots, Bay Leaf and Sprig of Rosemary to the pot and sauté until the carrot is softened
   
   
7. Add the Tomato Paste and Gluten Free Corn Flour to the pot and stir
   
   
8. Pour in the Red Wine (is using) and stir again, making sure to scrape all of the browned bits off the bottom of your pot
   
   
9. Allow to cook for two minutes before slowly adding the stock to the pot, stirring continuously until a gravy forms
   
   
10. Season with Salt and Pepper
    
    
11. Add the Nuzest Just Natural Clean Lean Protein and stir to combine
    
    
12. Simmer over a low heat until it thickens
    
    
13. Once thickened, remove the herbs and stir in the Frozen Peas
    
    
14. Turn off the heat
    
    
15. Transfer your mixture to an oven-proof baking dish
    
    
16. Top your filling with the mashed potatoes, spreading it out evenly
    
    
17. Lightly brush the top of your potato with Extra Virgin Olive Oil and bake in the oven for 20 minutes at 200°C
    
    

Serve with a salad