Shepherds Pie
Shepherds Pie
Shepherds Pie

Næringsindhold pr. 100 g:

Energi 297kj
Fedt 2,19g
– heraf mættede fedtsyrer 0,7g
Kulhydrat 8,50g
Kostfibre 2,06g
Protein 3,30g

Shepherds Pie

Shepherds Pie

15 personer Print recipe


Vegetable Mix with Plant Mate:

  • 150 g Plant Mate product. Choose between or mix: Mince Mini 8020 or Granulate 8020
  • 400 g vegetable broth
  • 225 g yellow onion, minced
  • 15 g garlic, minced
  • 42 g plant oil (42g=3tbsp)
  • 375 g carrot, diced
  • 225 g parsley root, diced
  • 200 g celery stalk, diced
  • 300 g mushroom, diced
  • 300 g tomato purée
  • 375 g vegetable broth (375g=3,75dl)
  • 18 g coconut sugar or cane sugar (18g=1,5tbsp)
  • 28 g balsamic vinegar (28g=2tbsp)
  • 4 g thyme, dried (4g=2tsp)
  • 3 g oregano, dried (3g=2tsp)
  • 2 g sage, dried (2g=1tsp)
  • 6 g paprika (6g=1tbsp)
  • 8 g Sambal Oelek (8g=1,5tsp)
  • 6 g salt (6g=1,5tsp)
  • 3 g black pepper, freshly ground (3g=1tsp)

Root Vegetable Mash:

  • 1000 g potato, diced
  • 500 g celeriac, diced
  • 3 dl milk or plant alternative
  • 150 g water from boiling potato and celeriac (150g=1,5dl)
  • 40 g butter or plant alternative
  • 4 g nutmeg, freshly ground (4g=1,5tsp)
  • 6 g salt (6g=1,5tsp)
  • 3 g black pepper, freshly ground (3g=1tsp)


Vegetable Mix with Plant Mate:

  • Mix Plant Mate product with broth. Let sit for 10 minutes. Stir occasionally.
  • Fry onion, garlic, and paprika in oil until onion softens and clears. Add mushroom and sauté for a few minutes. Add carrot, parsley root, celery stalk, thyme, sage, oregano, sambal Oelek, salt, and pepper and continue to cook at high heat for a few minutes.
  • Add broth, tomato puree, and soaked Plant Mate product. Let simmer until vegetables are close to tender, this takes about 10 minutes. Lastly, add balsamic vinegar, sugar, and more salt and pepper if needed.
  • Grease an ovenproof dish with oil and sprinkle with breadcrumbs if necessary. Spread the vegetable sauce in the bottom of the dish.

Root Vegetable Mash – to eat on top of Vegetable Mix with Plant Mate:

  • Boil potato and celeriac in water without salt. Boil until tender. Drain the root vegetables but remember to save some water for the mash.
  • Mash potato and celeriac, preferably with a potato masher. Add milk, butter or oil, water from boiling, nutmeg, salt, and pepper. Mix well.
  • Spread the potato/celeriac mash over vegetable mix in the ovenproof dish. If necessary, sprinkle some bread crumbs, salt, pepper, and diced cold butter on top.
  • Bake in preheated oven at 175 degrees Celsius using hot air circulation for about 35 minutes. If you want a more golden crust, turn the oven up to 200 degrees Celsius for the last 10 minutes.


Serving Suggestion:
Serve dish with a shredded carrot salad and a nice piece of bread.
Storage Suggestion:
You can freeze this dish.