Prep 10 mins
Cook 30 mins
This is a meat-free version of the original. Of course, if you prefer to use ground beef you could, but I think this recipe tastes just as good without it. In fact, some of my meat-eating friends couldn't tell the difference!
- 6 medium potatoes, peeled and quartered
- 500 g vegetarian ground beef
- 1⁄2 red pepper, chopped
- 1⁄2 onion, chopped
- 3 button mushrooms, sliced
- 2 stalks celery, chopped
- 1 tablespoon flour
- 2 tablespoons butter
- 3 tablespoons milk
- 1 cup parsley, chopped
- salt and pepper, to taste
- olive oil
- 1 1⁄2 cups water
- 1 vegetable stock cube
- 1⁄2 cup cheddar cheese, shredded (optional)
- Boil the potatoes in a medium saucepan until cooked.
- Meanwhile, heat some oil in a frying pan and saute the celery, mushrooms, red pepper and spring onions for two minutes.
- Add the vegetarian"beef" along with the water and stock cube.
- Let simmer for further 5 minutes.
- Add flour and simmer until thickened.
- When potatoes are cooked, mash together with butter, milk, parsley, salt and pepper.
- Pour contents of frying pan into a casserole dish.
- Top with mashed potatoes and sprinkle with cheese, if desired.
- Broil in your oven for about 5 minutes or until brown on top.
I really liked this dish. The veggie beef/veggie cheese just don't taste the same as the real thing... so don't let your expectations of this dish get on the wrong track. If you're looking for a good vegan version of comfort food, this is a winner. And super easy!