Plant-Based Braised Meat Shepherd's Pie
with Pangrattato & Tomato Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Garlic Paste
1 packet
Baby Spinach Leaves
1 packet
Gravy Granules
(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 sachet
Chilli Flakes
1
Brown Onion
2
Potato
1
Tomato
1 packet
Mixed Salad Leaves
1 packet
Panko Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
Plant-Based Slow Braised Meat
1 packet
Tomato Paste
1
Carrot
Cooking Steps
• Boil the kettle. Peel potato and cut into large chunks. Half-fill a medium saucepan with the boiled water and heat over high heat. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic paste until fragrant, 1 minute. • Return potato to pan. Add the plant-based butter, the plant-based milk and a pinch of salt. Mash until smooth.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While the potato is cooking, finely chop brown onion and carrot. • In a small bowl, combine panko breadcrumbs (see ingredients), a drizzle of olive oil and a pinch of salt and pepper.
• Preheat grill to medium-high. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, stirring, until softened, 4-5 minutes. • Add plant-based slow-braised meat and cook, stirring, until just browned, 2-3 minutes. • Add tomato paste and garlic & herb seasoning and cook until fragrant, 1 minute. • Add gravy granules, the brown sugar, the water and baby spinach leaves. Cook until slightly thickened, 2-3 minutes. Season with pepper.
• Transfer the filling to a baking dish. • Spread the mash out ovenly over the filling. • Sprinkle with the breadcrumb mixture. • Grill until lightly golden, 5-10 minutes.
TIP: Grills cook fast, so keep an eye on the pie!
• Meanwhile, roughly chop tomato. • In a large bowl, combine a drizzle of red wine vinegar and olive oil. • Season, then add mixed salad leaves and tomato. Toss to coat.
• Divide plant-based pulled beef shepherd's pie between plates. • Sprinkle with chilli flakes (if using). • Serve with tomato salad. Enjoy!
