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Veg Shepherd's Pie

Assorted veggies cooked with tomato puree, white wine and seasoning. Topped with creamy mashed potatoes and baked golden. This dish will not disappoint you.

Veg Shepherd's Pie Veg Shepherd's Pie

Chef's Name

: Vicky Ratnani

Recipe Cook Time

: 45 Minutes

Recipe Rating

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  • 1 cup mashed potatoes (2-3 boiled potatoes mashed with some salt, pepper, nutmeg and 1/2 cup milk)

    1 Tbsp olive oil

    2 cloves garlic, chopped

    4-5 mushrooms, chopped

    1 onion, chopped

    1 carrot, chopped (blanched)

    30 gm soy granules (soaked in warm water for 10-15 minutes)

    1/2 cauliflower, cut into small florets (blanched)

    30 gm green beans (blanched)

    30 gm corn (blanched)

    30 gm black beans (boiled)

    1 tsp cumin powder

    1 tsp red chilli flakes

    1/2 tsp madras curry powder

    Salt, to taste

    20 ml white wine

    Thyme, few leaves

    2-3 basil leaves

    1 Tbsp tomato puree

    1/2 cup vegetable stock

    1 Tbsp fresh cream

    Black pepper powder, to taste

    1 tsp parsley, chopped


Heat some oil in a pan add the garlic, mushrooms and onions. Saute for 2-3 minutes.

Then add the carrots, cauliflower, corn, 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, chilli flakes, curry powder and salt to taste along with some white wine.

Add a few leaves of basil, thyme and tomato puree.

Add the vegetable stock and bring to a simmer. Add some cream, black pepper and chopped parsley.

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.





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