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Mushroom and herb shepherd’s pie
Mains

Mushroom and herb shepherd’s pie

The ultimate winter comfort food! This vegetarian shepherd’s pie is low kilojoule with a vegan and gluten free option.
Serves: 6
Time to make: 1 hr 20 mins
( Hands-on time: 30 mins )

Variations

Make it gluten free: Use gluten-free flour and check stock and soy sauce are gluten free.

Make it vegan: Use soy or almond milk and Angelfood or Zenzo cheddar. Check vegetable stock is vegan.

HFG tip

We used 300g halved Swiss brown mushrooms along with 300g small whole button mushrooms and 400g portobello mushrooms, cut into thick slices. Cut the mushrooms as thick or as fine as you like. Leave some whole to create a chunky texture.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

 

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Photographer: Mark O'Meara

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