Social Foodies
Shepherd’s pie with vegan ragout
Method
To prepare shepherd’s pie with vegan ragout, wash the potatoes and put them into a saucepan with boiling water. Meanwhile, prepare a mix of chopped leek, courgette and carrot. Brown the mix in oil at a low heat, add the dehydrated soya (previously softened in water and then squeezed) and half a glass of white wine. After a few minutes, add the Petti organic datterini passata - organic grape tomato purée and cook for 20 minutes.
Meanwhile, drain the potatoes and mash them. Heat some bowls then put the soya ragout into them and cover with the mashed potato. Cook in a preheated oven at 180°C for 15 minutes and serve shepherd’s pie straightaway.
Meanwhile, drain the potatoes and mash them. Heat some bowls then put the soya ragout into them and cover with the mashed potato. Cook in a preheated oven at 180°C for 15 minutes and serve shepherd’s pie straightaway.
Ingredients for 4 people
4 large potatoes
200 gm organic dehydrated soya
100 gm di Petti organic datterini passata - organic grape tomato purée
4 large courgettes
3 carrots
Half a leek
White wine
Whole sea salt
Extra virgin olive oil
200 gm organic dehydrated soya
100 gm di Petti organic datterini passata - organic grape tomato purée
4 large courgettes
3 carrots
Half a leek
White wine
Whole sea salt
Extra virgin olive oil
