Shepherds Pie

Print Recipe
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine Traditional
Servings 8

Ingredients
  

Mash

  • 600 g potato peeled and chopped
  • 600 g sweet potato peeled and chopped
  • 40 g vegan margarine

Filling

  • 1 onion diced
  • 3 carrots sliced
  • 4 cloves garlic crushed
  • 3 sticks celery sliced
  • 1 tablespoon coriander seeds crushed in mortar and pestle
  • 20 ml olive oil
  • 1/2 bunch fresh thyme chopped
  • 350 g mushrooms chopped
  • 270 g sun dried tomatoes, jar of sliced
  • 60 ml balsamic vinegar
  • 125 ml red wine
  • 125 ml vegetable stock
  • 240 g cooked lentils drained and rinsed*
  • 240 g cooked chickpeas drained and rinsed*
  • 5 sprigs flat leaf parsley chopped
  • 2 pinch salt
  • 2 pinch black pepper
  • 500 ml water
  • 2 tablespoon plain flour
  • 2 tablespoon corn flour

Topping

  • 2 sprigs fresh rosemary leaves chopped
  • 50 g breadcrumbs
  • 20 ml olive oil

Instructions
 

  • Preheat the oven to 200°C/400°F
  • Place potatoes into a large pot of cold salted water over a medium heat. Bring to the boil, then simmer for 10 to 15 minutes, or until tender, adding the sweet potatoes after 5 minutes.
  • Drain and leave to steam dry, then return to the pan with the margarine and a pinch of sea salt and black pepper. Mash until smooth, then set aside.
  • Heat the oil in a large pan and add the coriander, onion, carrots celery and 3 of the garlic cloves.
  • Add the thyme leaves, and cook for around 10 minutes, or until softened.
  • Add the mushrooms and sun-dried tomatoes, along with the vinegar and 2 tablespoons of the sun-dried tomato oil from the jar.
  • Cook for a further 10 minutes, then add wine, turn up the heat, and allow it to bubble away. Stir in the stock, lentils and chickpeas, and cook for a further 5 to 10 minutes, or until slightly thickened and reduced.
  • Stir in the parsley and season to taste,
  • Mix the flours and water in shaker and add to the pan. Simmer for 5 minutes to allow to thicken.
  • Transfer to a baking dish (roughly 25cm x 30cm), or 8 11cm/375ml ramekins.
  • Spread the mash over the top, scuffing it up with a fork.
  • Place garlic into a bowl with the rosemary leaves, breadcrumbs and 1 tablespoon of oil. Mix well, sprinkle over the mash, then place in the hot oven for around 10 minutes, or until piping hot through.
  • Place under the grill for a further 2 to 3 minutes, or until golden, then serve with seasonal greens.

Notes

Storage:  can be frozen for up to 3 months.
Credit: adapted with thanks from https://www.jamieoliver.com/recipes/vegetables-recipes/vegan-shepherd-s-pie/
*a 400g can of black beans drained and rinsed weighs approximately 240g