This plant-based version of a family classic the iconic, shepherd’s pie! Using a base of savory plant-based mince, topped with a layer of Mini Potato Cakes that doubles as a perfect dipping tool, to satisfy even the pickiest of eaters. Even better this is the ideal dish to sneak some extra veggies into dinner!
Ingredients
Why Meat Co – Mini Potato Cakes
500g plant-based Mince
1 tablespoon of vegetable oil
1 diced onion
1 grated carrot
1 cup of peas
1 litre of Plant-based Stock
½ teaspoon black pepper
1 tablespoon Plant-based Beef Style Powder
58g of corn flour
58g water
Directions
Heat oil in a large frying pan. Add onion and cook until clear. Add your chosen plant-based mince and cook until well browned. Pour off excess fat and set aside in a bowl and add grated carrots and peas.
Add corn flour to 58g of water and whisk to combine. Add mixture to stock and whisk until thickened. reduce heat and add all mince mixture, vegetables and seasonings into the thickened liquid stock. Cook for an additonal 5 minutes to combine flavours
Spread layer of the mince mixture into the bottom of a casserole dish. Next, spread a layer of mini potato cakes on top.
Bake in the preheated oven for 20 minutes, or until golden brown. To serve garnish as you wish
