Shepard's Pie
Starring polenta.
Busy week ahead? Spend 40 minutes whipping this up. Put it aside, then shove it in the oven later in the day; it's one to feed the masses. Or your own hungry mouth-hole every evening for the next week...
Mashed potato is an alternative topping option, although Polenta is preferable. The crispy, cheesy polenta top gives an exciting spin on this otherwise rather standard (yet admittedly delectable) English classic.
Ingredients
serves 5-6 people
1+1/2 cups dried Soya Mince
3 x tins of chopped Tomatoes
3/4 cup of Gravy Granules (I used 'Ah Bisto' original & 'accidentally vegan' product)
3 x Carrots
3 x Celery stems
1 large Onion
2 Garlic cloves
2 cups Polenta
3/4 a block of Vegan Cheese (grated)
Nutritional Yeast
1. Add polenta slowly to boiling water in a saucepan until thick. Stir every few minutes for a total of 30-40 minutes. You may need to add extra water during this cooking time if the mixture appears too thick.
If you're really stuck on how to go about cooking your polenta, here's a video on HOW TO:
2. Whilst cooking polenta, chop carrots, celery, garlic & onion
3. Sweat vegetables in a frying pan till soft. Optional: Sprinkle on sugar to caramelise
4. Add tomatoes to saucepan
5. Add dried soya mince to tomato & vegetables. Mix, cover pan & leave to simmer for 10 minutes.
6. Add gravy granules to tomato mince mix & stir rapidly
7. Add lemon juice, salt & pepper to TASTE. Cover with lid.
8. When polenta is cooked, turn off the heat & mix in your grated cheese.
9. Add salt & nutritional yeast to your polenta to taste.
10. Throw your mincey mixture into your chosen pie dish. Top with cheesy polenta.
11. Bake pie in oven for 30-40 minutes till polenta topping is crispy
Serve.
WELL GO ON THEN
THAT PIE WON'T EAT ITSELF.
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