Ingredients
Base:
- 1 clove Peeled garlic
- 1 large Brown onion (peeled and quatered)
- 1 carrot, Ends cut off, cut into big chunks
- 7 - 8 button mushrooms
- 2 stalks Celery, chunky chopped
- 150g other pale or orange coloured veg, (ie cabbage, cauliflower, zucchini, pumpkin, yam)
- 1 TBsp vegetarian "beef" stock powder, (I use "Massel" brand)
- 1 tin diced tomatoes
- 400g water
- 100g red wine
- 100g red lentils
- 50g walnuts
- 50g Cashews
- 1Tbsp Vegetarian Worcestershire sauce
- 1 tsp ground white pepper
- 1 cup mixed frozen peas and corn
Topping
- 7 large Brushed Potatoes
- 40g butter (cubed)
- 40g Milk
- 1 TBsp finely chopped parsley ot chives
- 100g shredded tasty cheese or parmesan cheese
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Mill cashews and walnuts 10sec / speed 8. scrape bowl if necesary so that the milled nuts are loose in the bowl and not sticking to it.
Add garlic and chop 2 sec / speed 8
Add remaining veg and chop 5 sec / speed 6 (check the bowl, scrape and add another second or 2 if required)
Add all remaining ingredients except frozen peas and corn
cook 25min / 100°c / speed 2.5
"Counter-clockwise operation" add the frozen veg and give it a quick stir through with the spatula.
Peel and chop the potatoes into large chunks before adding them to a pot of boiling water for 25 min. (if you want, you can cook them in the varoma at the same time as the base, just make sure you chop the pieces smaller - note: you will also get a little of the base flavouring your potatoes)
Mash the potatoes with the butter and milk
Pour the base into an oven dish, then carefully scoop little spoons of the mashed potato on top. (it's better a bit rough, not smooth)
sprinkle the herbs and cheese over the top and bake in the oven at 180°c for around 20 min
Base:
Topping
Assemble
Tip
Make without the milk, cheese, and butter for a dairy free/vegan alternative, just spray a little olive oil on the top of the potatoes before you put it in the oven, or use vegan substitues.
the darker colour and "meaty" texture and taste is achived via a combination of the red wine, Worcestershire sauce, "beef" stock, mushrooms and nuts. The nuts also help to thicken the base. If you find that the veggies you used have made the base a bit too runny, after you pour the base into the oven dish, just give the bowl a quick rinse and dry, then mill some more nuts - then stir them into the dish. You could also add some cornflour in step 4, but I have never found this necessary.
I have used green lentils instead of red, they taste good, but need alot longer to cook (around double the time)
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
A very clever recipe. I did find that the veggies were too chopped up, so will reduce the time in that step. I also added soy sauce and tomato sauce as that's what I add to regular meat based Shepherd's Pie.
The Grumpy One had two helpings and still doesn't know that there was no meat in the dish!
Thank you.
www.thermogourmand.com.au
This was so tasty and my meat eating boys really enjoyed it. My husband thought it was meat too. A win for me as im vegetarian and often have to make myself different food.
I made a mix of sweet potato and white potato mash and it warmed up well the next day too. I will definitely be making this more often.
Very tasty, enjoyed by all, thank you for sharing
My husband and I are introducing more vegetarian dishes in to our diet and this one is very tasty. I would reduce the water next time
I really enjoyed this! I left out the worcestershire sauce and still tasted amazing. I think next time i would use a little less water but apart from that it was perfect.
Sian: Hi Sian, Vegetarian and Vegan Worcestershire sauce is available in Coles (this is the one I use), as well as specialties stores. Alternatively you can make it yourself with: 6 tbsp apple cider vinegar 2 tbsp low sodium soy sauce 1 tbsp brown sugar 2 tsp yellow mustard ¼ tsp onion powder ¼ tsp garlic powder ¼ tsp ground ginger ⅛ tsp cinnamon cayenne pepper cloves
angiedow: Massel does a "beef" flavoured stock that is vegan. This is the one I use
(it's also why the word "beef" is in inverted commas 
)
The Recipe Community has recipes for Worcestershire Sauce. I keep small jars in the freezer.
Sian: You can buy vegan worcestershire sauce now! Spring Gully brand
Yummy! I am trying to make more vegie dishes and this was fantastic. Thanks for the recipe.
Only put 200ml of water in and pretty much kept the rest the same.
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