Frugal Vegetarian Shepherd’s Pie with Cabbage

by Julie Gibbons on January 16, 2011

Menu Frugal Veggie Shepherd's Pie with Cabbage

This is a really quick and easy shepherd’s pie recipe from basic ingredients. Quite the opposite of Delia Smith’s recipe (which I love). It’s one for when both money and time are tight.

(serves 4-6)

750g potatoes
1 x bag Quorn Mince (or other soya mince pieces)
1 x 400g can organic baked beans in tomato sauce
1 x pint veg stock
25g butter
4 tablespoons milk
1/2 head green cabbage

  1. Preheat oven to 180 Centigrade
  2. Peel potatoes and cut into chunks, place in pan of cold salted water & bring to boil until tender.
  3. Meantime, place bag of Quorn mince  in large pan with veg stock and bring to boil. Simmer for 15 minutes or until stock is almost (but not quite) absorbed.
  4. Heat beans in small pan, then add to mince.
  5. Mash potatoes together with butter & milk.
  6. Place mince and beans mix into casserole dish then arrange mashed potatoes on top. Fork mash.
  7. Bake casserole in oven for 15 minutes until bubbling & potatoes are lightly browned.
  8. meantime, shred cabbage & steam for 6 minutes. Add a little butter & black pepper before serving up.
  9. Serve cabbage & pie immediately.

You could add some tabasco or Worcestershire sauce to your mince when boiling to spice up this dish a little. The teenager loves this dish, although he’ll only eat raw cabbage!

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