I don’t seem to have ever got in quite right with shepherds pie in the past (for our family there are a lot of boxes to tick!) Although I know vegetarian sausages aren’t top of the list nutrition wise, I’m using them in tonight’s pie in place of the Quorn mince or lentils I’ve used in the past. Firstly, Mathilde will eat them so it makes my life easier; everyone else will eat them – meat or not; and thirdly, the ones I’m using are vegan. Therefore, a perfect all-round Tuesday night family meal (in theory).
- 1 x red onion, finely chopped
- 1 x carrot, peeled a diced
- 1 x red pepper, diced
- 1 x courgette, diced
- 12 x vegan sausages
- 250ml veg stock
- Small bunch of parsley, finely chopped
- Half tsp mixed herbs
- 1 x tbsp Henderson’s Relish
- Splash of soy sauce
- Approx 500g white potatoes, peeled and roughly chopped
Grill the sausages for 15 minutes (or according to packet instructions) until nicely browned. At the same time, place the potatoes in a pan of cold water, bring to the boil and simmer for 20 minutes until tender. Set both aside.
Meanwhile, cook the onion in olive oil until beginning to soften. Add the diced carrot and red pepper, followed by the courgette.
Chop the sausages into rough chunks (approx 4-5 pieces each) and add to the veg.
Pour in the veg stock, mixed herbs, Henderson’s Relish and soy sauce. Bring to the boil and leave to simmer git a few minutes. Stir in the parsley and transfer to a large ovenproof dish.
Mash the potatoes with dairy-free spread and almond/soya milk. Top the sausage mixture with the mash, sprinkle with paprika and bake at 200C for 30 minutes.
Serve with green veg.
To counteract the processed sausage content I’ve packed this dish full of veg, so although it’s basically a sausage-and-mash-dish-in-one, it’s slightly balanced. My preference would be to use mushrooms and peas but Mathilde won’t entertain mushrooms, so it’s a non-starter. I’ve used acceptable (to her) vegetables instead: she loved it and it was an undetectable vegan hit with the whole family.