Preparation time is 20minutes
Cook time is 1hours 10minutes
Total time is 1hours 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 2 onions, peeled and finely sliced
- 500grams vegetarian mince, finely sliced
- 2 large carrots, peeled and diced
- 2 cloves garlic, peeled and minced
- 1teaspoons rosemary, dried
- 1/3 cup red wine
- 2tablespoons tomato puree
- 1 2/3 cup vegetable stock, hot, made with 1 stock cube
- 1tablespoons balsamic vinegar
- 750grams celeriac, peeled and chopped
- 3tablespoons creme fraiche
Nutrition per serving
2900kJ / 690Cal
2900 Kilojoules or 690 Calories
33% of daily energy intake*
Protein
72.5grams
Fat
18.8grams
Carbs
39.0grams
Sugars
19.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A rich and hearty veggie mince filling is the perfect way to make shepherd's pie vegetarian-friendly.
Method
Step 1 of 4
Heat the oil in a large, non-stick pan on medium heat and cook the onions and carrots for 6-8 minutes, stirring. Stir in the garlic, vegetarian mince and rosemary and cook for 2 minutes.
Step 2 of 4
Stir in the wine and cook for 1 minute. Pour over the tomato puree, balsamic vinegar and stock, partially cover with the lid and simmer for 15 minutes.
Step 3 of 4
Pre-heat the oven to 180°C. Cook the celeriac in a large pot of boiling water for 10 minutes, until tender. Drain well, mash and stir in the creme fraiche.
Step 4 of 4
Pour the mince mix into an ovenproof dish, smooth the mash on top and bake for 30 minutes, until golden.
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