You may have noticed that we’ve been posting less frequently than we were before Christmas. It’s not that we’ve gone all quiet on you, we’ve just decided to stick to one post a week this year. Our 12 days of Christmas series although fun to do, required a lot of work and there is no way we can continue posting that much. So from now on you can expect one post a week and we’ll try our best to deliver on quality rather than quantity.
The weather here is miserable at the moment and hearty home cooking is what I am definitely craving, although that isn’t something everyone would equate with vegan cooking. But you know how we like to have our vegan cake and eat it! So we’ve decided that over the next few months we will share our vegan versions of some home cooked British classics. We want to show you that a vegan diet isn’t about giving up or missing out, it’s about being creative and adapting. Plus our Mum is always struggling for ideas on what to cook us, so we figured she can cook us what she’s always cooked us, we’ll just show her how to make it vegan!
This Shepherd’s Pie is perfect for these cold rainy days, provides you with plenty of protein and has a delicious flavour.
Vegan Shepherd’s Pie
Serves 4 (You can up the quantities if you need to make it for more people)
For the Mash:
A splash of Almond Milk
A knob of soya margarine
Dried Parsley to garnish
For the Filling:
60g Puy Lentils
A tin of Chickpeas
2 Garlic Cloves
A couple of large Mushrooms
A handful of Spinach
A couple of spoonfuls of frozen peas
150ml Vegetable Stock
150ml Pasata Sauce or a tin of chopped tomatoes
1 heaped tsp Wholegrain Mustard
1 tsp Nutritional Yeast (optional)
A couple of drops of Tabasco Sauce
Salt & Pepper
1) Peel your potatoes & celeriac and boil in the same pan for 15-20min. Once cooked, drain and mash adding a splash of almond milk and the soya butter until creamy.
2) Whilst the potatoes are boiling, rinse and boil the Puy Lentils for 25 minutes.
3) In a separate pan, heat a little olive oil and sauté the onion and garlic until soft, chop your carrots and add to the pan, along with the mushrooms and chickpeas.
4) Once the lentils have cooked drain them and add them to the mixture, along with the vegetable stock and passata.
5) Add the mustard, nutritional yeast, tabasco sauce and then season with the salt and pepper.
6) Simmer on a low heat with the lid on until the carrots are soft.
7) Put the filling into an oven proof dish and top with the mashed potato and celeriac. Sprinkle with dried parsley. Cook in the oven to crisp for 20-25 mins at 180C.
I served this with some kale and rainbow chard.