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Vegan Shepherd’s Pie

Sometimes I play with the idea of moving to the English countryside, living in a small village by the sea, taking long walks in the green, lush nature with my dog and having a big garden where I grow my vegetables.

If I ever do end up moving to England, I will embrace the English food culture and veganize every dish I can. England might not be as famous for its own traditional food as it is for its variety of foods and fusions from other cutures, but they do have some meals that I totally love – like Shepherd’s Pie.

It’s warm, filling, comforting and full of flavor and character.

The list of ingredients for this dish may seem long, but Shepherd’s Pie is a perfect opportunity to use leftovers from the fridge, so if you don’t happen to have one of the vegetables or herbs on the list, have a look in the fridge to see what else you have that could fit!

Vegan Shepherd's Pie

Vegan Shepherd's Pie
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Ingredients
  1. 8-10 high-starch potatoes
  2. 2 tbsp non-dairy butter
  3. 1 dl non-dairy milk
  4. salt & pepper to taste
  5. 2 carrots
  6. vegetable oil
  7. 2 celery stalks, trimmed and roughly chopped
  8. 2 red onions, sliced
  9. 2 garlic cloves, finely sliced
  10. 1 tbsp rosemary, finely chopped
  11. 1 tbsp thyme, finely chopped
  12. 1 tbsp ground coriander
  13. 4 sundried tomatoes, roughly chopped
  14. 250 g / 8 1/2 oz mushrooms, roughy chopped
  15. 1 dl /1/2 cup vegetable broth
  16. 400 g / 13 oz canned green lentils
  17. 400 g /13 oz canned lima-, broad- or cannellini beans
Instructions
  1. Preheat the oven at 180°C/356F. Peel and dice potatoes. Transfer to apot, cover with water and bring to a boil. Reduce the heat and let simmer until soft, about 20 min. Drain the water and mash the potato with a potato masher. Add non-dairy milk, non-dairy butter and salt and mash until thick and creamy.
  2. Sauté celery, red onion, carrots, garlic and herbs on medium-heat until the vegetables soften. Add mushrooms and dried tomatoes and fry for another 10 min. Add the broth and cook until the water has evaporated a little, and then add the lentils and beans and cook for 5-10 minutes until the mixture thickens up. Add salt and pepper to taste.
  3. Transfer the mixture to a baking dish, top with mashed potato and draw lines in the mash to form little peaks with a fork. Gratinate in the middle of the oven for 10 minutes until the peaks get golden. Serve!
Sofia von Porat http://sofiavonporat.com/