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Note to self, I really need to up my game with food photography! Everywhere always says to use natural light when taking photos… the thing is I mainly do my cooking at night so that is not always possible. Oh well!
So this week is British Pie Week, did you know that? Apparently “British Pie Week takes place every year on the first full week of March and was started back in 2007.” I did not know that, but why not… any opportunity for a good hearty pie will work.
According to an article by National Awareness Day, the top 10 pie recipes searched online are:
- Cottage Pie
- Fish Pie
- Shepherd’s Pie
- Chicken & Leek Pie
- Chicken and Mushroom Pie
- Steak and Ale Pie
- Meat and Potato Pie
- Pork Pie
- Steak and Kidney Pie
- Corned Beef Pie
So I am glad that I chose the Shepherds pie to recreate as a vegetarian option… reason I cannot post this as vegan is because the quorn I used has Rehydrated Free Range Egg White.
Please do not be overwhelmed by the number of ingredients in this recipe, many of them I am sure are in your cupboard 🙂
- 1 medium onion
- 3 cloves of garlic, minced
- 1 tbsp olive oil
- 1 large carrot, chopped
- 1 medium aubergine, peeled and cubed
- 300 g quorn mince (frozen)
- 400 g tin chopped tomato
- 2 tsp dried rosemary
- 1 tsp celery salt
- 1 tbsp tomato puree
- 750 ml boiling water
- 125 g frozen peas
- 900 g potato, cubed
- 4 tbsp nutritional yeast + extra for topping
- 60 ml (1/4 cup) oat milk, or any non-dairy milk of your choice
- 50 g non-dairy butter
- salt / pepper to taste
Cooking the Quorn
- Heat the olive oil in a pan, and add the onion and garlic. Cook for 6-8 minutes, or until the onions are soft.
- Add in the carrots and cook for an additional 5 minutes.
- Mix in the frozen quorn, aubergine and chopped tomatoes.
- Add all the seasonings – dried rosemary, celery salt and tomato puree.
- Pour in the boiling water, bring to boil and then reduce the heat and simmer for 25 mins.
- Add in the frozen peas and cook for another 5 minutes, or until the sauce has thickened slightly.
Making the mashed potato
- Preheat the oven to 180oC.
- Bring a pan of salted water to boil.
- Peel the potatoes and cut into 1″ cubes (to help them cook faster).
- Add to the boiling water and cook for 15 mins (they should be tender).
- Drain and add back into the pan, then add the oat milk, non-dairy butter, nutritional yeast and mash until potato is creamy.
- Season with salt and pepper to taste.
Building the quorn “Shepherds” pie
- Using a medium sized oven proof baking dish, pour in the Quorn mixture.
- Top with the mashed potato and sprinkle with additional nutritional yeast.
- Bake in oven for 40 mins, or until golden brown and bubbling.