Frys Food Service - Recipe - Vegan Sherperd's Pie

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VEGAN SHEPERD'S PIE

Contains: Wheat (Gluten), Soya (*Check vegetable stock ingredients for Gluten)

Nutritional Information

For speed, Use a food processor to chop the onion, carrot, pepper, courgette and garlic together.
Make sure the mashed potatoes do not become too soupy when adding the milk, to hold its shape when topping the pie mix.

SAVE:

Pre-heat the oven to 220°c/190°c Fan/Gas Mark 6″
* Appliances vary, these instructions are guides only.
Boil the potatoes for 10-15 minutes or until tender, drain and allow to steam dry.
While the potatoes cook, heat 2 tbsp oil in a large pan
and sauté the onion, carrot, courgette and pepper for 5 minutes until softened.
Add Fry’s Soy Mince, cumin and black pepper to the pan and fry over a medium high heat for 3 minutes.
Mix the cornflour with a little cold water, add to the
pan together with the tomato purée, vegetable stock and lentils. Cook on a medium heat for 5 minutes until thickened, stirring occasionally.
Meanwhile mash the potatoes, then add the vegetable spread.
Transfer the pie mix to a baking tin and top with the mashed potatoes.
Bake in the oven for 31 minutes until golden and brown.