The Best Comforting Winter Shepherds Pie
Comfort food is my top go to in winter. The trick is making sure it not only gives me the comfort hit, but the nutrition hit too. I know if I binge on sterotypical comfort food that the dopamine hit will merely be a fragile temporary high rather than a long last hug from the inside. It is during the darkest and dreariest of winter nights that I find the hug is needed more than ever. This recipe is simple, warm and brim full of comfort. It is also easily adaptable to suit your dietary needs.
Bringing the joy and comfort
In our household we have one veggie, one who can’t eat lentils or quorn, and one who can’t tolerate onions. Not to mention the picky mini human eaters. Over the years I’ve found all these factors has taken the joy out of cooking. However, this recipe is so easy to adapt it can suit all those needs, that means the joy is returns!
It also reminds me of my childhood. Growing up in Lancashire, a Shepherd’s pie was a winter staple. It was made with a lot of love and care. Working full time, my mum didn’t always have time to cook from scratch every night, so her homemade shepherds pie was always a true treat.
Ways to adapt
This Shepherd’s pie happens to be vegan. We often find that due to the different dietary needs in the house we accidentally eat vegan regularly. Instead of mince meat we have used TVP. For those unfamiliar with TVP (Textured Vegetable Protein) is a soya bean based mince. It comes dry, so it does need hydrating before using, and easily absorbs the flavours of any sauces you put with it. For this reason it is fantastic in chilli, bolognaise, and pies. This ticks off the veggie and the allergy to Quorn boxes. Did you know that was a thing? We didn’t until horrific stomach cramps were linked to the consumption of the stuff.
Due to an intolerance to onions we also use onion powder. This is great if you have someone who loves onions but onions don’t love them. It gives you all the flavour of an onion without the enzymes that cause all the pain.
An adaptation we haven’t done yet is using sweet potatoes for the top rather than potatoes. It would add extra nutrients and a beautiful taste. This honestly is winter comfort food at its finest. So let’s begin.
Let’s Cook
You will need:
- Mug full of TVP or 500g mince meat
- Around 300g Potatoes
- Carrots
- Onions or Onion Powder
- Peas
- 1 stock cube
- 1 tbsp cornflour
- 1 tsp marmite
- 1 tbsp port (optional)
- 2 tsp tomato puree
- 600ml water
- Thyme (optional)
- Olive Oil
Method
If you are using TVP then you’ll want to rehydrate them to begin with. Tip your measured amount into a bowl and cover with boiled water. Leave to soak for 5 minutes or so until it is fluffy and full of life.
Pre heat your oven to 200°C, then prep the potatoes before you begin everything. I always peel two or three potatoes at a time so I don’t over peel. Depending on the size and shape of your oven dish you’ll need a different amount even if you’re making one big enough for the same amount of people. My mum always made them in a circular pie dish, I’m doing it in a rectangle one. Once you’ve peeled your spuds, cut them into thin slices.
When your potatoes are prepped move on to cooking. If you’re using onions then chop up your desired amount and soften them in a pan with a glug of oil over a medium heat. Meanwhile, peel and chop up. your carrots. I like to chop them into small pieces to make for better mouthfuls. Turn the heat up and put your carrots in the pan along with the onions. If you’re using onion powder then add a tsp of it along with the carrots. Place the lid on the pan for five minutes to help soft the carrots up, you may need to stir them occasionally to stop them from sticking to the bottom of the pan.
Whilst the carrots are softening begin making your pie sauce. This is based on my own gravy recipe when I was experimenting with a meaty flavoured, meat free gravy. It’s become a family favourite. To begin with place your cornflour, stock cube, marmite, tomato puree, and any additional herbs into a measuring jug. Then add 600ml of boiled water and the port if using. Stir until mixed together.
Add the mince to your pan, if you’re using real mince you’ll need to this to be cooked and brown. If using TVP you can simply let it heat up. Once you’re happy with your mince, pour in the sauce and the tip in the peas. Then transfer this mixture into your oven dish.
Returning to your potatoes, layer the slices on top of the mixture, overlapping each other. Brush over a bit of olive oil once you’ve finished to help them brown and then put it all in the oven for 20-25 minutes until the potatoes are golden and cooked through. If you’ve accidentally sliced them too thick they will need longer in the oven.
Serve with steamed greens, scrummy chunky bread and your drink of choice. Trust me, when you put that serving spoon in and all that steam comes out you will be filled with comfort and joy!
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