Curried Roast Vegetable Shepherd's Pie
The Plant Kitchen Co -

Curried Roast Vegetable Shepherd's Pie

Regular price $8.60
$0.00 Unit price per

We slow roast cauliflower, carrots and potatoes and then add raisins, spinach, chickpeas, rice, quinoa and coconut cream to make a delicious and warming curried dish. We then top the whole thing with a kumara and potato mash and finish with sesame seeds.

A healthy midweek warmer with no accompaniments needed. Just pop it in the oven and warm it through. Easy and delicious!

 

Serving Sizes

 

Our Curried Roast Vegetable Shepherds Pie weighs 1.2kg and is suitable for two to three people, probably with some leftovers for the next day.

 

Pair with

 

No accompaniments needed.

 

Ingredients & Allergens

 

Allergens: Sesame, coconut.

Allergen statement: Whilst all of our food is made with entirely plant-based ingredients, using equipment used only for plant-based food, our kitchen facilities are shared with other businesses. As such, at this time, we cannot guarantee our food is allergen free. That includes: gluten, wheat, fish, shellfish, peanuts, milk, egg and sesame seeds. We apologise to all of our friends with severe allergies. For further information, please feel free to contact us at foodie@plantkitchenco.com.au

 

Cooking Instructions

 

From frozen: remove compostable bag and cover with aluminium foil or another, clean aluminium tray. Preheat oven to 160°C and bake for 30-40 minutes, or until warmed through. Remove Foil and turn oven up to 180°C for the last 10 minutes. 

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