Vegan Shepard’s Pie
- 600g white potatoes
- 600g sweet potatoes
- 40g dairy free margarine
- 1 onion
- 2 carrots
- 3 cloves garlic
- 2 sticks celery
- 1 tablespoon coriander seeds
- 4 tbsp olive oil
- ½ bunch fresh thyme
- 350g chestnut mushrooms
- 12 sun-dried tomatoes
- 2 tbsp balsamic vinegar
- ¼ cup vegan red wine
- 100ml vegetable stock
- 1x400g tin of lentils
- 1x400g tin chickpeas
- 5 sprigs fresh rosemary
- 2 sprigs fresh parsley
- 1 lemon
- 30 g vegan breadcrumbs
Preheat the oven to 200°C.
Peel and chop all the potatoes into rough 2cm chunks. Place the
white potatoes into a large pan of cold 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 mash until smooth, then set aside.
Peel and finely slice the onion, carrots and 2 garlic cloves,
then trim and finely slice the celery.
Grind the coriander seeds in a pestle and mortar until fine,
then add it all to a medium pan over a medium heat with 1 tbsp
olive oil. Add the thyme leaves, then cook for around 10 minutes,
or until softened.
Meanwhile, roughly chop the mushrooms and sun-dried tomatoes,
then add to the pan along with the vinegar and 2 tbsp olive oil.
Cook for a further 10 minutes, then add a splash of wine, turn up
the heat, and allow it to bubble away.
Stir in the stock, lentils and chickpeas (juice and all), then
leave it to cook away for 5 to 10 minutes, or until slightly
thickened and reduced.
Pick and roughly chop the parsley leaves, then stir into the
pan. Season to taste, then transfer to a baking dish. Spread the
mash over the top, scuffing it up with the back of a spoon.
Finely slice the remaining garlic clove, then place into a bowl
with the rosemary leaves, lemon zest, 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 and enjoy.