Healthy and Heartwarming Vegan Shepardless Pie Recipe By Holly White
Shepardless Pie will be your new favourite comfort food. Nothing beats a comforting plate of warming Shepards pie topped with rich fluffy mashed potato.
This vegan twist is a delicious healthy alternative and doesn’t take too much effort to produce. This recipe serves 6 people with a preparation 40 minutes and a cooking time, 30 minutes. You’ll be adding this recipe to your repertoire in no time.
For the filling
– 3 cloves of garlic, minced
– 2 medium onions, chopped
– 3 large carrots, chopped
– 2 cups of frozen petit pois or peas
– 1 cups of button mushrooms
– 1 Handful of chopped walnuts – optional but they add great texture
– 1 tin of chopped tomatoes
– 1 vegetable stock cube and a 250 ml glass of hot water to dissolve it in
– 2 cups of dry black or green lentils, or if using tinned, 2 cans of tinned green or black lentils
– 1 tbsp of miso paste – health food stores will have this in the fridge section
For the mash
– 1kg of potatoes, diced
– 1 clove of garlic, minced
– cup of plant-based milk. Ensure it is unsweetened
– 1 tbsp of nutritional yeast – optional – but it adds depth of flavour (health food stores will stock this)
– 1 tbsp of olive oil
1. Dice the potatoes and leave to steam or boil until soft, approximately 20 minutes.
2. Wash and drain the lentils whether tinned or dried, set aside.
3. While that’s happening, sauté the onions, garlic, mushrooms and carrots till they are beginning to soften.
4. Add in the lentils, stock and the tinned tomatoes and simmer for twenty minutes.
5. When the potatoes are soft make your mash by adding 1 cup of plant based milk, make sure it is unsweetened, the garlic, nutritional yeast and the olive oil to the pan and hand mash or use a hand blender.
6. Add the frozen peas and stir in one dessertspoonful of miso paste to the filling and season with salt and pepper.
7. Taste it at this stage if possible to ensure you are happy with the flavour.
8. Pour the filling into a casserole dish, top with the mash and add a drizzle of olive oil.
9. Bake for thirty minutes at 150*
10. It will be piping hot so allow it to sit for at least 10 minutes before serving.
Holly White is a Fashion Journalist and Broadcaster who is passionate about style, natural beauty and plant-based eating. She regularly appears on TV3’s Six O’Clock Show and hosts cookery demos across the country to show people how easy and delicious a plant-based lifestyle can be.
You can follow all of her activity on her personal blog, www.holly.ie.