Shepherdless Pie

Vegan Shepherds Pie, the ultimate, warming comfort food. Full of rich and flavourful lentils and mushrooms, soft root vegetables, topped with mountains of mustardy fluffy, mashed white and sweet potatoes. The perfect midweek winter warmer. This Shepherdless Pie makes excellent leftovers and freezes really well, if there's any left!




Ingredients


3 large white potatoes, peeled and cut into quarters

2 medium sweet potatoes, peeled and halved

1 large onion, diced

2 large carrots, diced

2 celery sticks, diced

2 medium parsnips, peeled and cubed

300g Chestnut mushrooms (half blended, half roughly chopped)

1 Pack (250g) of pre-cooked puy lentils

250ml red wine

4 large garlic cloves, crushed

2 Tbsp tomato paste / purée

1 Tbsp liquid aminos, or soy sauce

1 vegetable stock pot or stock cube

1/2 cup water (optional)

1 cup of frozen peas

3 sprigs of fresh rosemary

1 Tbsp spoon dijon mustard

Splash of plant milk

1 Tbsp plant-based butter

1 Tbsp nutritional yeast

Salt and Pepper


Method


Fill a large pot with cold water, a pinch of salt, and add the peeled and quartered sweet and white potatoes. Bring to a rolling boil and boil until fork-tender. Whilst you wait for the potatoes to cook, peel and dice the onion, celery and carrots.


Heat a little oil of choice (I use hemp or rapeseed oil) in a heavy bottom casserole pan, add the rosemary sprigs and gently fry until aromatic and the herby scent is released. Set the rosemary aside, leaving you with a lovely herby oil. Sauté the onion until slightly translucent, then add the celery and carrots, cook until nearly soft. Add the chopped parsnips and cook for a further 5 minutes.

Blitz chestnut mushrooms in a blender, pulsing until the mushrooms are coarsely minced. Chop the remaining mushrooms into quarters and add both sets of mushrooms to the pan and stir together. Add the minced garlic and tomato puree and cook through for a minute or two. Add the pre-cooked puy lentils and stir everything to combine.


Add the red wine, liquid aminos, vegetable stockpot (or a vegetable stock cube diluted in 100ml of water), season with salt and black pepper and give everything a good stir to combine all those lovely smoky flavours. Once the mixture is thick in consistency, stir in the frozen peas and season to taste.


Once the potatoes are soft, drain and return to the pot. Mash with a splash of plant milk, the butter, nutritional yeast and dijon mustard. Add the filling mixture to an ovenproof dish and top with the mashed potatoes, transfer to the middle shelf of a preheated oven at 180c and cook for 30 mins or until golden and bubbling at the edges.

Remove the dish from the oven to rest for 5 minutes before serving. To serve, sprinkle over the frazzled rosemary.


I serve this alongside some buttery, simple steamed cabbage and tender stem broccoli, feel free to add lashings of gravy.


Enjoy!


H x

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Looking for more winter warmer recipes? Why not try my Roasted Pumpkin and Butternut Squash Soup with Carrot Top Pesto.


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