Miso Shepherd’s Pie (VE)

4-6 Servings| 45-60 mins| 🌶🌶

Ingredients:

Creamy Mash

• 4 Fluffy & Golden Large Baking Potatoes

• 4 Spring Onions

• 50 g Mature Blue Stilton

• 1 tsp Olive Oil

• Salt

• Pepper

• 2/4 cups of Almond Milk

Filling

• 1/2 cup Olive oil

• Salt

• Pepper

• Rosemary

• Thyme

• Sage

• 4 Garlic cloves

• 1 Courgette

• 3 Carrots

• 2 Celery sticks

• 1 Leek

• 250 g Quorn or vegan mince (optional)

• 1 tbsp Veggiemite

• 1 tbsp Gochujang paste

• 2 tbsp Dark Miso paste

• 1 tsp Paprika

• 1 tsp Turmeric

• 1 tsp Cumin powder

• 1 tsp Chipotle paste (optional)

• 500 g Passata Sauce

• 1 cup of water

How to:

• Pre-heat Grill to 180°C.

For the Filling:

• Chop up all vegetables as prefer and prep.

• Warm up your pan on low heat and add Sage, Rosemary, Thyme and Garlic for 60 seconds.

• Turn up the heat, add Olive Oil and cook until the garlic is golden brown.

• Into the pan add Celery, Carrots, leeks and a pinch of Salt for upto 5 mins. Then add Mushrooms, Courgettes, Mince (Optional) and cook until you are happy with the texture.

• Add Passata sauce, Salt, Pepper, Turmeric, Pakrika, Cumin Powder, stir and leave to cook with the lid for 2-3 mins.

• Remove the lid and add Miso paste, Gochujang paste, Veggiemite, Chipotle Paste (Optional), water, stir and leave to cook with the lid for 5/10 mins or until satisfied with the spices and texture of the filling. Cook until most of the moisture has left the pan.

• Then leave to cool.

For the Creamy Mash:

• Into a large pan, heat up the water and add a pinch of salt and some oil. Cook until the potatoes are tender for about 15-20 mins.

• Drain the water under a cold tap running.

• Add the potatoes back into the bowl and mash until satisfied with the texture.

• Then add Salt, Pepper, Cheese, Milk, mix and leave to cool.

Brining it together:

• Into a baking tray or a cast iron pan add the filling, then the mash on top. Flatten the mash and create a pattern of choice using a folk on top.

• Pop it into the oven for about 10-15 mins and Enjoy!

Tips/ Notes:

Seasonings and textures for me always depend on your personal taste pallet . Always add or remove as you preffer and use your senses. I am a home cook and I always modify dependant on whats in front of me. Recently I learnt how to make a Pakistani dish through a friend and as much I love reading recipes or following Online Tutorials. What you can learn in the kitchen through making mistakes or tweaking little things here and there is delicious. Making mistakes, creating memories or making new discoveries for me is what makes cooking so special.