| Logged in as: (Customer-No. ) |
Info
Vegusto B2B
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product  in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
249: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 4 Servings
Mashed potatoes:
1 kg floury potatoes
300 g water with 1 tsp rock salt
20 g vegetable oil or margarine
60 g No Moo, Mild-Aromatic, grated [Order No: 404]
40 g No Moo, Vegan Raclette [Order No: 413]
Filling:
3 tbsp sunflower oil
60 g onions, diced
120 g carrots, diced
3 g (½ tsp) garlic granules
12 g (2 tbsp) soy sauce [Order No: 321]
100 g green peas, frozen
160 g vegan mince [Order No: 155]
160 g no moo, vegan raclette [Order No: 413]
Salt, black pepper, nutmeg
Cuisine: British cuisine
Treat yourself with Vegusto: Recipe No. 249
Hearty vegan mince, peas, carrots and fluffy mashed potatoes. All layered and baked until golden brown. This classic from the British kitchen simply tastes good to everybody!
Ingredients for 4 Servings
Mashed potatoes:
1 kg floury potatoes
300 g water with 1 tsp rock salt
20 g vegetable oil or margarine
60 g No Moo, Mild-Aromatic, grated [Order No: 404]
40 g No Moo, Vegan Raclette [Order No: 413]
Filling:
3 tbsp sunflower oil
60 g onions, diced
120 g carrots, diced
3 g (½ tsp) garlic granules
12 g (2 tbsp) soy sauce [Order No: 321]
100 g green peas, frozen
160 g vegan mince [Order No: 155]
160 g no moo, vegan raclette [Order No: 413]
Salt, black pepper, nutmeg
Preparation
Peel 1 kg of potatoes (850 g when prepared), cut into equal-sized pieces and cook in salted water, covered.
For the filling, peel the onion and carrot and cut into 5 mm cubes.
Heat the oil in an ovenproof frying pan. Add the diced carrot and onion and sauté for 2-3 minutes.
Now add the garlic, soy sauce, peas and vegan mince and fry everything for 1-2 minutes.
Mix 160 g vegan raclette with the vegetables. Then smooth the filling in the pan and set aside.
Mash the potatoes while they are still hot or press them through a potato ricer.
Add 300 g water, the salt, the oil and the No Moo, Dezent. Mix everything thoroughly and season with salt, pepper and nutmeg.
Spread the mashed potato over the filling.
Coat the surface of the mashed potato with 40 g vegan raclette.
Bake the pan with the shepherd's pie in the middle of the oven at 200 °C (preheated, fan oven) for 25 minutes until golden brown.
Leave the pie to set for a few minutes before enjoying.
