Recipe courtesy of Mary McCartney
Recipe courtesy of Mary McCartney
Watch how to make this recipe.
Modern Shepherd's Pie
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- Level: Easy
- Total: 1 hr 20 min
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 438
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 11 g
- Sugar
- 6 g
- Protein
- 15 g
- Cholesterol
- 1 mg
- Sodium
- 927 mg
This shepherd’s pie is made using beans and lentils as the protein, infused with herbs and a little chili heat, in a smooth gravy sauce, topped with fluffy sea salt and olive oil mashed potatoes.
- Level: Easy
- Total: 1 hr 20 min
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 438
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 11 g
- Sugar
- 6 g
- Protein
- 15 g
- Cholesterol
- 1 mg
- Sodium
- 927 mg
Ingredients
Olive Oil Mashed Potatoes:
Directions
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat the 2 tablespoons of olive oil in a medium saucepan over medium heat and add the chopped leek, carrots, green beans and celery and sauté for about 2 minutes until slightly softened.
- Stir in the kidney beans, lentils, dried herbs and chili flakes.
- Pour over the stock and stir in the cornstarch slurry, followed by the tamari, Worcestershire and rosemary sprig.
- Lower the heat to medium low. Bring to a gentle simmer for around 10 minutes. Allow to cool slightly, about 5 minutes. Discard the rosemary sprig.
- For the mashed potatoes: Peel and cut the potatoes into even pieces, so they cook at the same time. Put them in a large saucepan and cover with water. Add 1 pinch of salt. Bring to a boil, then reduce the heat to a simmer. Cook until they are fork tender, around 10 to 12 minutes, depending on the size.
- Drain in a colander, then return back to the saucepan. Mash really well.
- Drizzle in the extra-virgin olive oil, mustard, black pepper and 1 pinch of sea salt. Stir in the unsweetened plant-based milk and use a fork to mix and fluff it up, getting rid of any lumps at the same time. Finally, stir in the parsley.
- Spoon the bean mixture into a large baking dish, approximately 12-by-8 inches (2 quarts). Spoon the mash on top and use a fork to even it out.
- Bake in the oven for 20 to 25 minutes, until golden brown and crisp on top and bubbling.
