Mini compassionate shepherd pies

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Pastry: (make at least 3 hours prior) 3 cups flour 1/2 cup olive oil 1 tsp salt 1 cup water (or dairy free milk) Filling: 1/2 can lentils 1 small red onion 1 tsp crushed garlic 1 tsp cooking oil 1/2 cup frozen vegetables (peas, carrots & corn) 125mls Delmaine Bbq Sauce Smoked Manuka 1/2 cup Orgran Instant Gravy Mix Vegetarian Organic Gluten Free 1/4 tsp cornflour salt & pepper to taste Top with: 4 servings of frozen mashed potato 2 tsp Olivini (or more for creamier mash) salt & pepper to taste


1. Make dough the night before or at least 3 hours before cooking. Combine flour, salt and olive oil to big mixing bowl and stir in a cutting motion. Then add dairy free milk or water to mixture in small amounts and massage with hands till kneeded together into a ball. Cover the ball in a layer of olive oil and wrap in plastic wrap. Keep in fridge for a minimum of 3 hours before use. 2.Preheat oven to 180 degrees Celsius. 3. In a pan cook together red onion and crushed garlic in a tsp of cooking oil until fragrant and golden. 4. Add in remaining filling ingredients and simmer for around 10-15 minutes 5. While mixture is cooking cut dough in eight equal pieces and roll out onto a floured surface until each ball is roughly a 5mm thick circle. Place into well greased muffin tin. 6. Once the delicious mixture is cooked spoon into pie cups and top with mashed potato. 7. Cook in the oven 15 mins at 180 then for a golden crispy top fan grill for 4-5 mins at 120. Serve with your favourite salad and sauce.


Kindly provided by The Saucy Vegan. For more recipes you can follow them on facebook at The Saucy Vegan NZ, or twitter at @TheSaucyVeganNZ.

Source: The Saucy Vegan