Veg Shepherd’s Pie2012-08-21
Assorted veggies cooked with tomato puree, white wine and seasoning, baked golden.
- 1 cup mashed potatoes
- 1 onion
- 2 cloves garlic
- 1/2 a cauliflower cut into florets
- 30 gms corn kernels
- 30 gms (dry weight) soya protein
- 1 tbsp tomato puree
- 1 tbsp olive oil
- 30 gms green beans
- 30 gms black beans along with the water
- 1/2 tsp cumin powder
- 1/2 tsp chilli flakes
- 1 tsp madras curry powder
- 20 ml white wine
- 2-3 basil leaves
- 1/2 cup vegetable stock
- 2-3 tsp fresh cream
- Salt and pepper to taste
- 1 small bunch chopped parsley
Heat some oil in a pan add the mushrooms and onions, then add the carrots, garlic, green beans, black beans along with the water.
Soak the soy granules in water. Bring it to a gentle boil.
Drain the soy granules, rinse and squeeze out the excess water.
Add this to the pan with the other vegetables.
Add the cumin powder, chili flakes, curry powder and salt to taste along with some white wine.
Add a few leaves of basil and tomato puree.
Add the vegetable stock and bring to a simmer. Add some cracked and black pepper.
Pour the vegetable mixture into a bowl.
Put the mashed potatoes in a piping bag and pipe over the vegetable mixture and then put into the oven.
Bake in an ovenproof tray for 15 minutes at 180 C.