Melbourne's Shannon Martinez (Smith & Daughters, Smith & Deli) is the queen of plant-based cooking, and this is her meat-free shepherd’s pie.
“This recipe was created by adjusting a recipe I’ve been making for years,” says Martinez. “This shepherd’s pie is pretty easy to smash together, and is one of those cheeky recipes that hides a whole lot of veg.”
Smith & Deli’s Shepherd’s Pie
Serves 8
Ingredients:
Filling
80ml extra-virgin olive oil, plus extra for drizzling
1 brown onion, diced
1 large carrot, diced
2 celery stalks, diced
1 tbsp garlic, minced
110g button mushrooms, diced
1 zucchini, diced
250g soaked textured vegetable protein (TVP) or veggie mince
375ml vegan beef stock
3 tbsp tomato ketchup
3 tbsp barbeque sauce
2 tbsp Braggs Liquid Aminos or soy sauce
1 tbsp balsamic vinegar
2 tsp vegan gravy powder
1 tsp dijon mustard
1 tsp chopped rosemary leaves
1 tsp chopped thyme leaves
65g fresh or frozen peas
100g fresh or frozen corn kernels
Salt, pepper and sweet paprika, for sprinkling
Sprinkling of vegan parmesan, to serve (optional)
Mash
1kg red-skinned potatoes, roughly diced
1 bay leaf
60–90g vegan butter
Extra-virgin olive oil or unsweetened soy milk, for mashing (optional)
Salt and pepper
Method:
Pre-heat oven to 180°C.
For the filling, heat oil in a large saucepan over medium heat and add the onion, carrot, celery, garlic, mushrooms and zucchini. Cook until beginning to soften, then add the TVP.
Add all remaining filling ingredients except the peas and corn, and cook over a medium heat for about 20 minutes. Add the peas and corn and season well with salt and pepper.
For the mash, put the potatoes in a large saucepan, add the bay leaf and cover with cold salty water (a small handful of salt will do). Bring to the boil and cook until a knife goes through the potato without resistance. Drain, remove the bay leaf, and mash. Shannon only adds butter, salt and pepper to taste, but feel free to add extra-virgin olive oil or a splash of soy milk as well.
Fill a deep baking dish three-quarters of the way with the meat filling, then top with mashed potato. Drizzle with extra-virgin olive oil, sprinkle with sweet paprika and top with parmesan, if using. Bake until golden and crispy.
Note: To get extra fancy, use a piping bag with a star-shaped nozzle to pipe your mash.
This is an edited extract from Smith & DELI-cious by Shannon Martinez and Mo Wyse published by Hardie Grant Books – RRP $50. Find your nearest stockist here.
