Jamie Oliver

Vegan shepherd’s pie

Wholesome & comforting

Vegan shepherd’s pie

Serves 8
Cooks In1H 25M
DifficultyNot too tricky
Healthy
Nutrition per serving
  • Calories
    389
    19%
  • Fat
    16.3g
    23%
  • Saturates
    2.7g
    14%
  • Protein
    11.2g
    25%
  • Carbs
    51.3g
    20%
  • Sugars
    10g
    11%
  • Salt
    0.5g
    8%
  • Fibre
    9.7g
    -

Of an adult's reference intake

Foodtube
Recipe From

Foodtube

By Jamie Oliver
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Ingredients

  • 600 g Maris Piper potatoes
  • 600 g sweet potatoes
  • 40 g dairy-free margarine
  • 1 onion
  • 2 carrots
  • 3 cloves of garlic
  • 2 sticks of celery
  • 1 tablespoon coriander seeds
  • olive oil
  • ½ a bunch of fresh thyme
  • 350 g chestnut mushrooms
  • 12 sun-dried tomatoes
  • 2 tablespoons balsamic vinegar
  • vegan red wine
  • 100 ml organic vegetable stock
  • 1 x 400 g tin of lentils
  • 1 x 400 g tin of chickpeas
  • 5 sprigs of fresh flat-leaf parsley
  • 2 sprigs of fresh rosemary
  • 1 lemon
  • 30 g fresh breadcrumbs
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Method

  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Peel and chop all the potatoes into rough 2cm chunks. Place the Maris Pipers into a large pan of cold salted 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.
  3. Drain and leave to steam dry, then return to the pan with the margarine and a pinch of sea salt and black pepper. Mash until smooth, then set aside.
  4. Peel and finely slice the onion, carrots and 2 garlic cloves, then trim and finely slice the celery.
  5. Bash the coriander seeds in a pestle and mortar until fine, then add it all to a medium pan over a medium heat with a good splash of oil. Pick in the thyme leaves, then cook for around 10 minutes, or until softened.
  6. Meanwhile, roughly chop the mushrooms and sun-dried tomatoes, then add to the pan along with the vinegar and 2 tablespoons of the sun-dried tomato oil from the jar.
  7. 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 tick away for 5 to 10 minutes, or until slightly thickened and reduced.
  8. Pick and roughly chop the parsley leaves, then stir into the pan. Season to taste, then transfer to a baking dish (roughly 25cm x 30cm).
  9. Spread the mash over the top, scuffing it up with the back of a spoon.
  10. 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.
  11. Place under the grill for a further 2 to 3 minutes, or until golden, then serve with seasonal greens.

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Nutrition per serving
  • Calories
    389
    19%
  • Fat
    16.3g
    23%
  • Saturates
    2.7g
    14%
  • Protein
    11.2g
    25%
  • Carbs
    51.3g
    20%
  • Sugars
    10g
    11%
  • Salt
    0.5g
    8%
  • Fibre
    9.7g
    -

Of an adult's reference intake