This shepherd’s pie is made using beans and lentils as the protein, infused with herbs and a little chili heat, in a smooth gravy sauce, topped with fluffy sea salt and olive oil mashed potatoes.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 6 ounces (1) leek, trimmed, rinsed and finely chopped
- 4 ounces (2 medium) carrots, peeled and chopped
- 4 ounces (100 grams) green beans, trimmed and chopped
- 2 ounces (1 stalk) celery, finely chopped
- 14 ounces (400 grams) canned red kidney beans, rinsed and drained
- One 8-ounce (250-gram) pouch cooked black lentils, rinsed and drained
- 1 teaspoon dried mixed herbs
- 1/2 teaspoon chili flakes
- 3 cups vegetable stock (made using 1 tablespoon bouillon powder)
- 2 tablespoons cornstarch, mixed with 2 tablespoons water
- 1 tablespoon tamari (could use soy sauce)
- 1 tablespoon vegan Worcestershire sauce (no anchovies)
- 1 sprig of fresh rosemary
- 2 1/2 pounds (1.2 kilograms) Yukon Gold or Maris Piper potatoes
- Flaky sea salt
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- Freshly ground black pepper, to taste
- 1/4 cup unsweetened plant-based milk
- 1 small bunch parsley (about 2 tablespoons, finely chopped)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat the 2 tablespoons of olive oil in a medium saucepan over medium heat and add the chopped leek, carrots, green beans and celery and sauté for about 2 minutes until slightly softened.
- Stir in the kidney beans, lentils, dried herbs and chili flakes.
- Pour over the stock and stir in the cornstarch slurry, followed by the tamari, Worcestershire and rosemary sprig.
- Lower the heat to medium low. Bring to a gentle simmer for around 10 minutes. Allow to cool slightly, about 5 minutes. Discard the rosemary sprig.
- For the mashed potatoes: Peel and cut the potatoes into even pieces, so they cook at the same time. Put them in a large saucepan and cover with water. Add 1 pinch of salt. Bring to a boil, then reduce the heat to a simmer. Cook until they are fork tender, around 10 to 12 minutes, depending on the size.
- Drain in a colander, then return back to the saucepan. Mash really well.
- Drizzle in the extra-virgin olive oil, mustard, black pepper and 1 pinch of sea salt. 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 in the parsley.
- Spoon the bean mixture into a large baking dish, approximately 12-by-8 inches (2 quarts). Spoon the mash on top and use a fork to even it out.
- Bake in the oven for 20 to 25 minutes, until golden brown and crisp on top and bubbling.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 438 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 11 g |
| Sugar | 6 g |
| Protein | 15 g |
| Cholesterol | 1 mg |
| Sodium | 927 mg |
| Serving Size | 1 of 8 servings |
| Calories | 438 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 11 g |
| Sugar | 6 g |
| Protein | 15 g |
| Cholesterol | 1 mg |
| Sodium | 927 mg |
Reviews
Very tasty recipe. Used the internet to lookup a recipe for vegan Worcestershire sauce.