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Main Courses, Recipe, Vegan, Vegetarian

Shepherd’s pie

by Lindsey Harrad   ·  5 years ago  
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This classic dish gets a vegan makeover by Gaz Oakley to create a hearty, rich filling with a crispy mashed potato topping. Reinvent a traditional dish with plant-based ingredients that recreate the rich flavours of this British classic.

DETAILS
  • Serves 4
  • Cooking time: 1 hour 15 minutes 
INGREDIENTS
  • 1 tbsp olive oil 
  • 6 dried Merchant Gourmet Porcini Mushrooms, soaked in 1 250ml boiling water  
  • 1 large onion, peeled 
  • 2 carrots, peeled 
  • 5 cloves garlic, peeled 
  • 2 sticks celery 
  • 3 tbsp soy sauce 
  • 4 tbsp tomato puree 
  • 1 tbsp fresh thyme leaves 
  • 1 tbsp fresh rosemary, chopped 
  • 1 Pack Merchant Gourmet Puy Lentils  
  • 1 Pack Merchant Gourmet Glorious Grains  
  • 240ml vegan red wine
  • 240ml vegetable stock  
  • Pinch sea salt & pepper  

 

Topping:

  • 4 large potatoes  
  • 4 tbsp vegan butter 
  • 120ml non-dairy milk  
  • 1 tbsp olive oil 
  • Pinch sea salt & pepper  
METHOD
  1. Place a large, non-stick saucepan over a medium heat and add a little oil. When the pan is hot, add the onion, carrots, garlic and celery. Sauté the mixture for 4-5 minutes, stirring often.  
  2. Finely chop the re-hydrated mushrooms then add them to the pan with the tomato puree, herbs, lentils & glorious grains. 
  3. Keep stirring the mixture for 2-3 more minutes before adding the mushroom liqueur (soaking water), red wine, stock, salt and pepper.  
  4. Meanwhile, make your mash potato for the topping. Add your potatoes to a medium saucepan and cover over with water. Place the pan over medium heat and cook the potatoes for around 10-12 minutes, or until they are soft enough to mash.  
  5. When the potatoes are cooked, transfer them to a colander draining away the water. Let the potatoes dry for 2-3 minutes, then pass them through a potato ricer to mash them.  
  6. Once you’ve riced all the potato, whip in the milk, vegan butter, olive oil and seasoning. Set the potato aside until you’re ready to top your pie.  
  7. When the filling mix is rich and the liquid has slightly thickened, transfer it to your baking dish and top with the creamy mash. I used a piping bag for an old-fashioned look, but you can just spoon it on.  
  8. Place your shepherd’s pie into your oven to bake for 25-35 minutes, or until the mash on top has gone crispy and golden.  
  9. Serve immediately.

Recipe created by Merchant Gourmet working together with Gaz Oakley. Follow Gaz @avantgardevegan and Merchant Gourmet @merchantgourmet