Vegan shepherd’s pie

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Serves 6-8

 

For the mash:

1.2kg Maris Piper or Rooster potatoes

100ml oat cream

Sea salt and black pepper

100g dairy-free butter

150g kale or spinach, shredded

 

For the filling:

400g chestnut mushrooms

2 tbsp olive oil

1 onion, diced

2 sticks of celery, finely diced

1 leek, diced

2 carrots, chopped into a chunky dice

3 garlic cloves, crushed

Few sprigs of fresh thyme, leaves chopped

2 sprigs of fresh rosemary, leaves chopped

2 tbsp balsamic vinegar

2 tbsp soy sauce

2 tbsp tomato purée

2 tbsp vegan Worcestershire sauce

100ml vegan red wine

1 vegan stock cube, dissolved in 150ml hot water

1 x 400g tin of lentils (we used black Beluga lentils)

Small handful of fresh parsley, chopped

 

  1. Preheat the oven to 200°C/180˚C fan/gas mark 6.
  2. Peel and chop all the potatoes into rough 2-inch chunks. Place them into a large pot of cold, salted water over a medium heat. Bring to the boil, then simmer for 10-15 minutes or until tender when pierced with a knife.
  3. Drain and leave to steam dry, then return to the pan with the oat cream and a good pinch of sea salt and black pepper. Mash until smooth, then set aside.
  4. Melt the butter in a pan and add the shredded kale or spinach and sauté until soft. Add to the mash and stir to combine.
  5. Meanwhile, roughly chop the mushrooms, or use a food processer to blitz to a breadcrumb consistency and set aside. It is best to do this in small batches to avoid mushy mushrooms.
  6. Heat the oil a large pan. Add the onion, celery, leek and carrots and sauté for 5-10 minutes until the carrots start to soften.
  7. Add the chopped mushrooms, crushed garlic, thyme and rosemary leaves. Cook until they are softened and the liquid has nearly fully evaporated.
  8. Add the remaining ingredients (aside from the parsley) and increase the heat to bring it to a simmer. Bubble away for 30 minutes or until thickened and reduced.
  9. Stir the parsley into the pan. Season to taste, then transfer to a baking dish. Spread the mash over the top.
  10. Bake in the oven for around 15 minutes, or until piping hot throughout.

 

Per serving: 468kcals, 15.1g fat (7.4g saturated), 64.8g carbs (7.1g sugars), 18.7g protein, 20.7g fibre, 0.414g sodium