Vegan Shepherds Pie

Vegan Shepherds Pie
 
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Ingredients

Ingredients
Method
 
  • Serves 6
  • 5 sweet potatoes
  • flaxseed oil
  • sea salt
  • black pepper
  • 2 sticks of celery, trimmed and roughly chopped
  • 2 red onions, peeled and finely sliced
  • 2 cloves of garlic, peeled and finely sliced
  • 6 sprigs of rosemary, finely chopped
  • 1 tbsp coriander seeds, bashed up
  • 4 sundried tomatoes, roughly chopped
  • 450g chestnut mushrooms
  • 100mls of veg stock cube
  • 1 x 400g tin of lentils (in water)
  • 1 x 400g tin of flageolet beans (or chickpeas/butter beans/cannellini beans)
  • handful of breadcrumbs
Preheat the oven to 180C
In a medium roasting tray place the sweet potatoes, drizzle with flaxseed oil then salt and pepper. Roast for 35-40minutes or until golden and cooked through.
Place the pan on a medium heat, drizzle with a little flaxseed oil along with the celery, red onion, carrots, garlic, 4 sprigs of rosemary and bashed up coriander seeds. Cook for 10 minutes stirring constantly until all sticky and soft.
Meanwhile chop the mushrooms and then add to the pan along with the sundried tomatoes, cook for another 10 minutes then add the wine, then the heat up and let the alcohol evaporate. Next add the beans (along with the water in the tins) and veg stock. Stir to combine and leave to tick away for 5-10 minutes until slightly thickened. Season to taste and then place into a medium sixed ovenproof dish.
In a bowl combine the remaining rosemary and the breadcrumbs.
Once the potatoes are cooked through mash lightly and then roughly add on top of the pie. Finish with the breadcrumbs rosemary mix and then place under the grill for 5minutes or until crispy and golden. Serve alongside steaming greens or just on its own.
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Vegan Shepherds Pie

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This recipe was uploaded by FoodTube

  
 
 
 
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Method


Preheat the oven to 180C
In a medium roasting tray place the sweet potatoes, drizzle with flaxseed oil then salt and pepper. Roast for 35-40minutes or until golden and cooked through.
Place the pan on a medium heat, drizzle with a little flaxseed oil along with the celery, red onion, carrots, garlic, 4 sprigs of rosemary and bashed up coriander seeds. Cook for 10 minutes stirring constantly until all sticky and soft.
Meanwhile chop the mushrooms and then add to the pan along with the sundried tomatoes, cook for another 10 minutes then add the wine, then the heat up and let the alcohol evaporate. Next add the beans (along with the water in the tins) and veg stock. Stir to combine and leave to tick away for 5-10 minutes until slightly thickened. Season to taste and then place into a medium sixed ovenproof dish.
In a bowl combine the remaining rosemary and the breadcrumbs.
Once the potatoes are cooked through mash lightly and then roughly add on top of the pie. Finish with the breadcrumbs rosemary mix and then place under the grill for 5minutes or until crispy and golden. Serve alongside steaming greens or just on its own.
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