Purple shepherd’s pie

facebook-profile-pictureBy Fitmiam  , , , , ,   ,   , , ,

January 16, 2017

A recipe for a beautiful-looking dish, unusual and vegan, with purple spuds (of the Vitelotte kind) sprinkled with corn flower petals and pink berries. As for the garnish: quinori and tofu.
You could have this dish as a starter if serving in small ramekins, or as a main when prepared in a large oven dish.

  • Prep: 30 mins
  • Cook: 15 mins
  • Yields: 3 people


The Vitelotte mash

1Peel the potatoes and boil them for about 10 minutes.

2Take them out of the water and place in a large bowl, then add the previously puree-ed garlic and 5 cl of almond milk.

3Give the mash a good stir until you obtain a nice stodgy mash (add almond milk if needed) - put aside.

The bottom garnish

1Chop your tofu, mushrooms and tomato petals with the red onion.

2Place in a large soup plate and add the fresh coriande, and the juice of the half orange. Add a pinch of nutmeg.

3Cover with cling film and set aside for 30 minutes.

4Meanwhile, cook 50g quinori (or quinoa) in boiled water than medium heat for about 10 minutes.

5Put through a siv, and then add to the marinated tofu.

6Stir fry for 5-10 minutes in a pan.

Now for the assembly !

1Pre-heat your oven at 180

2Put the garnish at the bottom of your dish, and them spread the mash evenly on top. Put in the oven for about 15 minutes.


500g vitelotte potatoes

5cl (= 50ml) almond milk

1 garlic clove

200g smoked tofu, firm (2 Blocks)

4-5 dried tomato petals

4 mushrooms (I like pleurotus, common white mushrooms and Portobello ones)

1/2 red onion

1/2 Orange

1 sprinkle of nutmeg

Fresh coriander

50g Quinori (or quinoa)


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This post is also available in: French