Shepherds pie is such an underrated dinner in this household. I probably don't even make it as often as once per year but when I do I can't help but thing "I should make this more often!" because it's just so dang good. I hope you give this recipe a go and end up making it more often than I do, haha.
"Meat" layer: 400g vegan mince
3 cloves garlic
150g frozen peas
2tbsp tomato purée
300ml water + 1 cube vegetable stock
2tbsp olive oil
Mashed potato layer:
800g potatoes (after peeling)
3tbsp vegan butter
0.25tsp fine table salt (or more to taste)
1 tbsp miso paste (I used white miso but red miso should also work fine)
0.5-1dl unsweetened plant based milk
Finely chop and fry carrots and onion in oil until tender and translucent. Add the vegan mince and cook until the mince has browned. Add the flour, garlic, peas, tomato puree and thyme and cook for a few minutes. Add stock and simmer on low until thickened. Make the mash by peeling and chopping your potatoes into equal sized chunks. Boil in unsalted water until completely tender. Remove from the water and run them through a potato ricer. If you don't have a potato ricer - first of all I recommend you get one because they're great - secondly, you can use a fine mesh strainer and push them through with a spatula. This ensures a fine mash without big chunks, that's still light and not "gloopy" like it would be if you used a stick blender. Add the riced potatoes back into the sauce pan over very low heat and add in the rest of the ingredients. Add the meat filling to an oven safe dish and spread out evenly. Spread the potatoes on top and use a fork or spoon to create a nice pattern on top if you wish.
Place the dish in a preheated oven at 200 C and bake for 35 minutes until nice and golden on top. Rest for a few minutes before serving.