This Kids Shepards Pie recipe is hearty and SO flavourful. A delectable dinner that kids just can’t get enough of! Rich meaty gravy, creamy potatoes and pop’s of fresh vegetables, what could be better.
Who Ate All The Shepards Pie
Prep time: 30 minutes
Cook time: 20 minutes
Serves: 4 People
Who Ate All The Shepards Pie
- Prep time: 30 minutes
- Cook time: 20 minutes
- Serves: 4 People
Ingredients
topping
- 8 potatoes
- 1/4 cup allergy-free milk, (oat, soy, coconut or rice milk)
- 1/4 cup vegan margerine or olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
filling
- 1x onion
- 2x carrots
- olive oil , (for frying)
- 750 kgs ground beef or pork, (can do a combination of both)
- 2 tablespoons flour, (corn flour works great if you're making the wheat free alternative)
- 2 cups of beef or vegetable stock
- 2 tablespoons tomato paste or ketchup
- 1 teaspoon black pepper
- 1 tablespoon worcestershire sauce, (omit this if gluten free)
Instructions
- 1)
heat oil in a large frying pan, add onion and carrot and cook until onion is clear. add minced meat and cook until slightly browned stirring constantly. stir in flour and half of the pepper and cook for one minute.
- 2)
add tomato paste or ketchup, worcestershire sauce and stock in a pan and bring to a boil. reduce heat and simmer for ten minutes then set aside.
- 3)
Boil potatoes in salted water till tender. Drain and mash then add the other half of the pepper, margarine and soy milk and mix till moist and creamy.
- 4)
Put meat sauce into pie dish/es and top with potato mixture, can top with Daiya mozzarella if you like or leave as is.
- 5)
Bake in over at 350 for 20 minutes or until the top is toasted.
Notes
As a fun variation, this pie filling is also great within a dairy free pastry crust.
