Sheperd’s Pie
with Beamy plant-based mix for Mashed Legumes and Beamy plant-based mix for Bolognese Sauce
Sheaperd’s Pie
with Beamy plant-based mix for Mashed Legumes and Beamy plant-based mix for Bolognese Sauce
ingredients
For the bolognese sauce
90 g Beamy mix for Bolognese sauce- 100 g fresh peas
- 100 g mixed mushrooms
- 30 g onion
- 30 g celery
- 30 g carrot
- 90 g tomato puree
- 100 ml red wine
- 1 L vegetable broth
- 50 g extra virgin olive oil
- 6 g rosemary
- 6 g thyme
- Salt and pepper to taste
for the Mashed Legumes
- 80 g Beamy mix for Mashed Legumes
- 500 g unsweetened vegetable milk
- 80 g margarine
- 40 g evo oil
- 40 g nutritional yeast flakes
- Salt to taste
- Nutmeg to taste
PROCEDURE
1
For the Mashed Legumes, combine Beamy mix for Mashed Legumes with the vegetable milk in a bowl. Once any lumps have been removed cook in microwave at 600 to 800 watts for 7 minutes. Once cooked, stir again and add the margarine, salt, one third of the baking powder and nutmeg.
2
Wash and clean the vegetables and mushrooms. Cut into small cubes and brown them in oil with bay leaf and salt. Pour in red wine and let the alcohol evaporate. Now add the tomato puree and cook for 4-5 minutes over medium heat. Add Beamy mix for Bolognese sauce and stir for 1-2 minutes. Add the vegetable broth and continue cooking, simmering for about 30 minutes.
3
Finely chop the herbs and add them to the sauce. Let it cook for another minute, stirring to let the herbs release all their aroma, and turn off the flame. Now add the peas and adjust the salt and pepper.
4
Assemble the Sheperd's pie by placing the plant-based ragout on the base of the baking dish and covering the entire surface with a layer of puree. Decorate the latter as desired. Brush the mashed legumes with the remaining evo oil and top with a sprinkling of flaked nutritional yeast. Bake in a preheated oven at 180°C for 30 minutes. Serve to taste.
PROCEDure
1
For the Mashed Legumes, combine Beamy mix for Mashed Legumes with the vegetable milk in a bowl. Once any lumps have been removed cook in microwave at 600 to 800 watts for 7 minutes. Once cooked, stir again and add the margarine, salt, one third of the baking powder and nutmeg.
2
Wash and clean the vegetables and mushrooms. Cut into small cubes and brown them in oil with bay leaf and salt. Pour in red wine and let the alcohol evaporate. Now add the tomato puree and cook for 4-5 minutes over medium heat. Add Beamy mix for Bolognese sauce and stir for 1-2 minutes. Add the vegetable broth and continue cooking, simmering for about 30 minutes.
3
Finely chop the herbs and add them to the sauce. Let it cook for another minute, stirring to let the herbs release all their aroma, and turn off the flame. Now add the peas and adjust the salt and pepper.
4
Assemble the Sheaperd's pie by placing the plant-based ragout on the base of the baking dish and covering the entire surface with a layer of puree. Decorate the latter as desired. Brush the mashed legumes with the remaining evo oil and top with a sprinkling of flaked nutritional yeast. Bake in a preheated oven at 180°C for 30 minutes. Serve to taste.
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