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  • Vegan Shepherds Pie

    It’s cold and it’s raining outside, by the time you come home from work it’s been dark for two hours already. Yup, it’s winter. And that means that you need warming, comfort food and this vegan take on the classic British dish really hits the mark. It’s simple, quick to make and, most importantly, tastes great.

    Vegan Shepherds Pie

    Ingredients

    • 1 block of block tofu (400g pack)
    • 2 large onions
    • 3 cloves garlic
    • 3 large carrots
    • 2 tins green lentils
    • 4 tbsp gravy powder (Bisto Onion is vegan)
    • 2 tbsp boullion powder (this is our favourite)
    • 1 tsp ground coriander
    • 2 cups mushrooms
    • 1/2 tsp garlic granules
    • 1 tbsp tamari
    • 5 large potatoes
    • 1 tsp Dijon mustard
    • A splash of soya or almond milk
    • 1 tsp margarine or splash of extra-virgin olive oil
    • salt and pepper

    Method

    Press the tofu for at least an hour. Preheat the oven to 200 degrees C.

    Dice the onion, crush the garlic and soften both in a large pan. Dice the carrots into small cubes, about 1/2 cm wide and add to the onions when they have turned translucent and keep on a low heat. Crumble the tofu into the pan making sure it is well crumbled and then add the drained lentils and chopped mushrooms. You can use dried red lentils instead of tinned green lentils, you’ll just have to add a bit more water later on. While the pan is on a low heat and very gently frying, you can chop up your potatoes and put them on to boil.

    Put the gravy granules, ground coriander and boullion powder in a jug and add 1 litre of boiling water. Stir until it starts to thicken and add to the lentil mixture on the stove. Increase to a medium heat and stir, then allow to cook for 15-20 minutes, stirring occasionally, until the sauce has thickened sufficiently to support the mashed potato.

    When the sauce has reduced and the lentils are cooked, pour the mince into an oven proof dish (approx 30cm by 15cm) and allow to cool. When the potatoes are cooked, drain them and add the mustard, a splash of milk and a dollop of margarine or olive oil, salt and pepper. Mash them well until they are nice and fluffy. A little bit of vegan cheese works quite well here too.

    Dollop spoonfuls of the mashed potato over the top of the mince and smooth it over with a fork.

    Pop it in the oven at 200 degrees C for 30 minutes, the top of the mashed potato will start to turn golden brown.

    Serve out generous portions with some steamed, green beans or broccoli on the side.

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