Vegetarian Shepherdless Pie with Ballymaloe Original Relish

Vegetarian Shepherdless Pie
  • Cooking Time: 1 hour - Preheat the oven to 180°C/350°F/Gas Mark 4
  • Serves: 6
  • Allergens: Dairy

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Description

Shepherd’s Pie is a family favourite but for vegetarians, a Shepherdless Pie is equally as tasty. This is comfort food at its best, with Ballymaloe Original Relish providing a big hug of tasty, tomato-y richness. This recipe works perfectly with mashed potato or mashed sweet potato as a topping. We use Quorn mince as our base for this recipe, but a mixture of mashed sweet potatoes & lentils can also work well.

Ingredients

  • 450g Quorn mince (or sweet potatoes and lentils)
  • 450g mashed potato
  • 2 tsp Ballymaloe Original Relish
  • 110g onion (chopped)
  • 1 tsp tomato puree
  • 30g butter
  • 30g flour
  • 450ml stock or leftover gravy
  • 1 tsp fresh thyme leaves (chopped)
  • 1 tsp parsley (chopped)
  • Garlic butter
  • Salt & freshly ground pepper

Dietary Suitability

Method

  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Melt the butter in a pan, then add the onions. Cover and sweat until soft. Add the flour, then stir and continue to stir & cook until brown.
  3. Add the stock and bring to the boil.
  4. Add the tomato puree, Ballymaloe Original Relish, herbs and salt & pepper and simmer for about 5 minutes.
  5. Add the Quorn mince and stir well, before transferring the mixture to a pie dish.
  6. Cover with mashed potato and score with a fork.
  7. Cook in your oven for around 30 minutes, until the top is bubbling and golden.
  8. Serve with garlic butter and additional Ballymaloe Original Relish on the side.

  • Cooking Time: 1 hour - Preheat the oven to 180°C/350°F/Gas Mark 4
  • Serves: 6
  • Skill: Medium
  • Allergens: Dairy

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