Modern Shepherd’s Pie - Meat Free Monday

Name: Modern Shepherd’s Pie - Meat Free Monday
Cuisine: European, British
Ingredients: 2 tablespoons extra virgin olive oil; 1 leek (6 oz), trimmed, rinsed and finely chopped; 2 medium carrots (4 oz), peeled and chopped; 100 g/4 oz green beans, trimmed and chopped; 1 celery stalk (2 oz), finely chopped; 1 teaspoon dried mixed herbs; ½ teaspoon chilli flakes; 400 g/14 oz can red kidney beans, rinsed; 250 g/8 oz pouch pre-cooked black lentils, rinsed; 2 tablespoons corn starch, mixed with 2 tablespoons water; 3 cups vegetable stock (made using 1 tablespoon bouillon powder); 1 tablespoon tamari, (could use soy sauce); 1 tablespoon vegan Worcestershire sauce (no anchovies); sprig of fresh rosemary; For the olive oil mashed potato; 2 kg/2.5 lb Yukon Gold or Maris Piper potatoes; 6 tablespoons extra virgin olive oil; 1 tablespoon Dijon mustard; 2 pinches of flaky sea salt; freshly ground black pepper to taste; ¼ cup unsweetened plant-based milk; small bunch parsley, about 2 tablespoons, finely chopped

10 steps

Updated at: Sat, 27 Jan 2024 11:50:17 GMT

Ingredients

0 servings

2 tablespoonsextra virgin olive oil

1leek

trimmed, rinsed and finely chopped

2carrots

medium, peeled and chopped

100ggreen beans

trimmed and chopped

1celery stalk

finely chopped

1 teaspoondried mixed herbs

½ teaspoonchilli flakes

400gcan red kidney beans

rinsed

250gblack lentils

pre-cooked, rinsed

2 tablespoonscorn starch

mixed with 2 tablespoons water

3 cupsvegetable stock

made using 1 tablespoon bouillon powder

1 tablespoontamari

could use soy sauce

1 tablespoonvegan Worcestershire sauce

no anchovies

fresh rosemary

2kgYukon Gold potatoes

or Maris Piper

6 tablespoonsextra virgin olive oil

1 tablespoondijon mustard

2 pinchesflaky sea salt

freshly ground black pepper

to taste

¼ cupunsweetened plant-based milk

parsley

finely chopped

Instructions

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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