Modern Shepherd’s Pie - Meat Free Monday

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C/400°F/gas mark 6.

Step 2

Heat the olive oil in a medium saucepan and add the chopped leek, carrots, green beans and celery, and sauté for 2 minutes.

Step 3

Stir in the dried herbs, chili flakes, kidney beans and lentils.

Step 4

Pour over the stock and stir in the slurred corn starch, followed by the Worcestershire, tamari and rosemary sprig.

Step 5

Bring to a gentle simmer for around 10 minutes. Allow to cool slightly. Discard the rosemary sprig.

Step 6

For the mashed potato, peel and cut the potatoes into even pieces, so they cook for the same time. Put in a large pan and cover with water. Add one pinch of salt. Bring to the boil, then reduce heat to a simmer. Cook until they are fork tender, around 10-12 minutes, depending on size.

Step 7

Drain the potatoes in a colander, then return back to the saucepan. Mash really well.

Step 8

Drizzle in the extra virgin olive oil and mustard, the other pinch of sea salt and black pepper. Stir in the unsweetened plant-based milk and use a fork to mix and fluff it up, getting rid of any lumps at the same time. Finally, stir through the parsley.

Step 9

Spoon the bean mix into a large baking dish, approx. 12 x 8”. Spoon the mash on top and use a fork to even it out.

Step 10

Bake in the oven for 20-25 minutes, until golden brown and crisp on top and bubbling.

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