Chocolate Shepherd’s Pie – We Should Cocoa 18
Well this may not bear much resemblance to shepherds pie as most know it – it is vegetarian after all – but it’s what I call shepherds pie. Normally I make this with lentils, but I thought I’d try a version using Quorn mince this time instead as I happened to have some languishing in the freezer. I was also keen to incorporate chocolate, as this month’s We Should Cocoa challenge was to make a savoury vegetarian dish and I thought chocolate would give an added depth of flavour to a much loved (by me at any rate) dish.
This is what I did:
- Scrubbed some of our Sarpo potatoes.
- Placed in a pan with a large clove of garlic and boiled until soft.
- Drained off the water and mashed with some sour cream and 1/8 tsp sea salt.
- Put a glug of olive oil into a large pan.
- Threw in 1 large onion – chopped.
- Diced 3 large carrots and put those in too.
- Added a few sprigs of thyme, a couple of bay leaves and 3 Cornish pepper leaves.
- Fried until the onion was soft.
- Added two large cloves of garlic – chopped & a 1/4 tsp dried thyme.
- Threw in 300g Quorn mince, rather more frozen sweetcorn than I intended as my hand slipped when adding it to the pan and a tin of mixed beans.
- Ground in some black pepper, added some shoyu and a pinch of sea salt.
- Left to simmer with the lid on for 20 minutes.
- Took off the heat.
- Added 40g 70% dark chocolate (G&B) and left to melt.
- Buttered a casserole dish and spooned in the mince.
- Spread the mashed potato over the top and dotted with small pieces of butter.
- Baked at 180C for 30 minutes until bubbling and nicely browned on top.
For further inspiration – or not – here are some other chocolate savoury posts I’ve done: