Shepherd’s Pie with Potato Cakes

Ingredients

1 packed Why Meat Co potato cakes
500 g plant-based mince
1 Tbs vegetable oil
1 diced onion
1 grated carrot
1 cup peas
58 g corn flour
58 g water
1L plant-based stock
1 Tbs plant-based beef style powder
1/2 tsp black pepper

Method

Pre-heat oven to 180 C.

Heat oil and onion in a large frying pan on medium heat until clear.

Add plant-based mince and cook until browned. Pour off excess fat and add grated carrot and peas.

Add equal parts corn flour and water to a separate bowl and whisk to combine.

Add mixture to a large pot with vegetable stock and whisk until thickened.

Add mince and vegetable mixtures and seasoning to stock and cook for 5 minutes over low heat.

Spread mince mixture across the bottom of a deep casserole dish and top with a layer of potato cakes.

Bake in oven for 20 minutes, or until golden brown.

Credits: Why Meat Co

Photo Credits: Why Meat Co