RECIPE: Shepherd's Pie

 

Classic British dish and not a "moo" or baa" in ear shot!

 

You can still cook traditional homemade foods on a plant-based/vegan diet. Super simple to make, and free from the artery clogging saturated animal fat. Everyone's a winner!

 

Ingredients

 

125ml vegetable stock

4 medium-large sweet potatoes (boiled and mashed)

2 stalks celery, chopped

2 carrots, chopped

1-2 tbsp. fresh rosemary, diced

1 tsp. onion powder

1 tsp. ground coriander

400g can chopped tomatoes, juices drained

400g can green lentils, drained and rinsed

400g can cannelloni beans, drained and rinsed

1/2 cup frozen peas

1/2 cup frozen corn

 

Gravy Recipe (one portion)

1 tbsp. corn flour

1 tsp. veg stock

1 tsp. onion powder

1/2 tsp. soy sauce

1 cup water

• Blend ingredients, apart from soy sauce. Heat until gravy starts to simmer and thicken up, add soy sauce.

 

1. Heat 50ml of the vegetable stock over a medium heat. Add the celery and carrots, and cook for 5-8 minutes, until softened.

 

2. Add fresh rosemary, onion powder and ground coriander, cook for 1 minute. Then add remaining stock, chopped tomatoes, lentils, beans, peas and corn and cook for a further 10 minutes.

 

3. Transfer the mixture into a oven-proof baking dish, then spoon the mashed sweet potatoes over the top. Add to a pre-heated grill for 5-10 minutes to lightly crisp the topping.

 

4. Serve with your favourite greens, and drizzle with gravy.