Modern Shepherd's Pie
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 438
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 63
- Dietary Fiber
- 11
- Sugar
- 6
- Protein
- 15
- Cholesterol
- 1
- Sodium
- 927
- Total: 1 hr 20 min
- Active: 40 min
Ingredients
2 tablespoons extra-virgin olive oil
6 ounces (1) leek, trimmed, rinsed and finely chopped
4 ounces (2 medium) carrots, peeled and chopped
4 ounces (100 grams) green beans, trimmed and chopped
2 ounces (1 stalk) celery, finely chopped
14 ounces (400 grams) canned red kidney beans, rinsed and drained
One 8-ounce (250-gram) pouch cooked black lentils, rinsed and drained
1 teaspoon dried mixed herbs
1/2 teaspoon chili flakes
3 cups vegetable stock (made using 1 tablespoon bouillon powder)
2 tablespoons cornstarch, mixed with 2 tablespoons water
1 tablespoon tamari (could use soy sauce)
1 tablespoon vegan Worcestershire sauce (no anchovies)
1 sprig of fresh rosemary
Olive Oil Mashed Potatoes:
2 1/2 pounds (1.2 kilograms) Yukon Gold or Maris Piper potatoes
Flaky sea salt
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
Freshly ground black pepper, to taste
1/4 cup unsweetened plant-based milk
1 small bunch parsley (about 2 tablespoons, finely chopped)
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.