Gastronomixs

Vegan shepherd's pie

In this variant of shepherd's pie, the lamb mince is replaced with lentils. Together with the rich flavors and texture is this an ideal vegan substitute.

Makes 2kg.

Vegan shepherd's pie

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Ingredients

600

g

floury potatoes

600

g

sweet potatoes

40

g

vegan margarine

1

 

lemon

1

 

onion

2

 

carrots

2

stalks

celery

3

 

garlic cloves

2

g

coriander seeds

5

sprigs

thyme

350

g

chestnut mushrooms

20

ml

balsamic vinegar

50

ml

red wine, vegan

100

ml

vegetable stock

400

g

lentils, cooked

5

sprigs

parsley

2

sprigs

rosemary

As needed:

 

olive oil

As needed:

 

olive oil

As needed:

 

salt and pepper

Preparation method

  • Peel the potatoes and cut into pieces of equal size.
  • Boil the potatoes in a large pan of salted boiling water until cooked.
  • Boil the sweet potatoes in a large pan of salted boiling water until cooked.
  • Mash the potatoes with the margarine and season to taste with salt and a little lemon juice. 
  • Finely brunoise the onions, carrot, and celery, and chop two cloves of the garlic.
  • Crush the coriander seeds, take the thyme leaves off the stems, and braise with the vegetables over a low heat.
  • Roughly chop the mushrooms.
  • Add to the vegetables, deglaze with the balsamic vinegar, and braise for ten minutes.
  • Deglaze with the red wine and reduce over a high heat.
  • Add the lentils and allow to reduce gently for five minutes.
  • Finely chop the parsley and add it.
  • Season to taste with salt and pepper.
  • Transfer the filling to an oven dish measuring 25 x 25cm.
  • Spread the mashed potato evenly over the filling.
  • Chop the rosemary and the remaining garlic clove, mix with olive oil, and then mix with the panko breadcrumbs to coat them.
  • Sprinkle the panko evenly over the mashed potato.
  • Bake in an oven at 180°C for ten minutes until golden brown.

Serving suggestions

  • As a meal on its own.
  • As part of a warm buffet.
  • Serve a smaller version as a garnish, e.g. with roasted pointed cabbage, pulled oasts, or roasted aubergine.

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