Tuesday, 21 April 2020

Shepherds Pie

This recipe came about after I bought some parched peas, which I have not eaten for donkeys years, bringing back memories of going to the fair with my parents and eating parched peas with lashings of vinegar. 

I cooked the peas for freezing and decided they would make a smashing base for vegan shepherds pie and a good replacement for lentils, which I am allergic to.  

1 sweet potato chopped
½ butternut squash chopped
1 tbsp tomato puree
2 bay leaves
1 tbsp rosemary chopped
400 g cooked parched peas or beans of choice
2 tsp vegan Worcester sauce
1 onion chopped
1 carrot chopped
½ leek chopped
1 tbsp rapeseed oil
1 tbsp cornflour
Oat milk
Salt and pepper

Serves 4

Preheat the oven to 180°.   Saute the onion, carrot and leek in the oil for 10 mins until softened and golden, add the tomato puree and cook for 2-3 mins, making sure the puree does not stick and burn.  

Add the bay leaves, rosemary and Worcester sauce to the pan and cook for another few minutes, then add the beans including their liquid.   

Add the cornflour and a good grind of salt and pepper and cook for 10 mins, until the liquid has thickened and reduced down, then pour the mixture into an ovenproof dish.

Cook the butternut squash and sweet potato in boiling water until soft and then mash with plenty milk, margarine and salt and pepper to taste.  Spread the mash evenly over the bean mixture and as my mum always used to do, I made a pretty pattern on the top with a fork.

Cook for 45-50 mins until the filling is hot and bubbling and the mash is golden brown on top.   I love to serve with pickled onions or beetroot and some lightly fried spring greens.

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