Vegetarian Shepherds Pie
Ingredients
400g savoury veg mince (see product here - I used ‘Vegie delights’ brand) + olive oil (alternatively, if you would prefer animal protein, extra lean beef/pork mince would be ideal)
1-2 tsp. minced garlic
1x medium brown onion (diced)
2x large carrots (cubed)
2x medium zucchini (cubed)
400g diced tomato (no added salt)
1/2 cup passata (I used Mutti)
2 tsp. Moroccan spice
1x medium pumpkin (I used a whole butternut squash) (sliced)
25g olive oil spread (I used Nuttelex)
salt and pepper to taste
1/4 cup wholemeal bread crumbs (optional)
Method
Turn on the oven to 180 degrees celsius.
Slice the pumpkin into cubes for boiling. Prepare boiling water and add sliced pumpkin. Boil until a fork can be easily pressed into the pumpkin. Mash with olive oil spread and cracked pepper. Set a side.
Meanwhile, prepare the vegetables for the mince (onion, carrots, zucchini)
In a medium hot saucepan add the onion and garlic with oil and cook until slightly browned
Add the vegetarian mince to the onion and garlic and cook for a total of 8 minutes. At the 4-minute mark, add cut carrots, zucchini, diced tomatoes, passata & spice to the mince. Mix and cook for another 4-minutes. Remove from heat.
In a medium oven proof tray, transfer the mince mixture. Evenly spread the mashed pumpkin over the top.
Place the tray into the oven for about 15-minutes. At the 20-minute mark, add a sprinkle of bread crumbs. Cook for another 10-minutes or until slightly crisp on the top.
Remove from heat. Serve the pie with iceberg lettuce or spiralised zucchini for some extra veg & colour! Enjoy!
Nutritional Benefits
Completely Vegan Friendly
Great source of Vitamin B12, Iron & Zinc (common nutrients lacking in a vegan or vegetarian lifestyle)
Awesome fibre
Low in total fat and saturated fat
Good source of protein
