About This Recipe

Vegan shepherd’s pie

A rich, hearty filling topped with gorgeous root-veg mash and zesty breadcrumbs for a super-crisp finish makes this dish really special. Original source: Jamie Oliver

Ingredients

  • 1.32pounds Maris Piper potatoes

  • 1.32pounds sweet potatoes

  • 3tablespoons dairy-free margarine

  • 1onion

  • 2carrots

  • 3cloves garlic

  • 2sticks celery

  • 1tablespoon coriander seeds

  • ½bunch thyme

  • ¾pound chestnut mushrooms

  • 12sun-dried tomatoes, from a jar

  • 2tablespoons sun-dried tomato oil

  • 2tablespoons balsamic vinegar

  • 3.38ounces organic vegetable stock

  • 1can (14.5 ounces) lentils

  • 1can (14.5 ounces) chickpeas

  • 5sprigs fresh parsley

  • 2sprigs fresh rosemary

  • 1lemon

  • fresh breadcrumbs

  • sea salt

  • freshly ground black pepper

  • olive oil

  • vegan red wine

Prep

  • Tools you will need

  • Prep bowls

  • Measuring spoons

  • Cutting board and knife

  • Peeler

  • Mortar and pestle

  • Step Zero

  • Peel and large dice all the potatoes. Potatoes should be even and about ¾-inch in size.

  • Peel and finely slice the onion, carrots and 2 garlic cloves. Ingredients should be cut into strips or coins less than ⅛-inch wide.

  • Peel and finely slice the third garlic clove separately. Keep this garlic clove for use in a different part of the recipe.

  • Trim and finely slice the celery. Cut off the ends and leaves from the stalks.

  • Bash the coriander seeds in a pestle and mortar until fine. If you don’t have a mortar and pestle, you can use a clean grinder or a hard tool like a wine bottle or rolling pin.

  • Roughly chop the mushrooms and sun-dried tomatoes. These pieces should be smaller, about ¼-inch in size.

  • Pick and roughly chop the parsley leaves.

  • Zest lemon and mince.Remove the peel from the lemon, avoiding the white pith, and cut into ⅛-inch pieces.

  • Preheat the oven to 400°F.

Cook

  • Tools you will need

  • Cooktop

  • Oven with Broiler

  • Large pan

  • Medium pan

  • Masher

  • Colander

  • Large baking dish

  • Spatula or mixing spoon

  • Large spoon

  1. Cooking steps

  2. Step One

    • Place the Maris Pipers into a large pan of cold salted water over a medium heat.

    • Bring to the boil, then simmer for 10 to 15 minutes, or until tender, adding the sweet potatoes after 5 minutes.

    • Drain and leave to steam dry, then return to the pan with the margarine and a pinch of salt and pepper.

    • Mash until smooth, then set aside.

  3. Step Two

    • Add onion, carrots, two of the three garlic cloves, and the coriander seeds to a medium pan over a medium heat with a good splash of olive oil.

    • Pick in the thyme leaves, then cook for around 10 minutes, or until softened.

  4. Step Three

    • Add mushrooms and sun-dried tomatoes to the pan with the vinegar and the sun-dried tomato oil.

    • Cook for a further 10 minutes then add a splash of wine, turn up the heat, and allow it to boil and bubble away.

    • Stir in the stock, lentils and chickpeas (juice and all), then leave it to tick away for 5 to 10 minutes, or until slightly thickened and reduced.

    • Stir parsley into the pan.

    • Season to taste, then transfer to a large baking dish.

  5. Step Four

    • Spread the mash over the top, scuffing it up with the back of a spoon.

    • Place the remaining garlic clove into a bowl with the rosemary leaves, lemon zest, breadcrumbs and 1 tablespoon of olive oil.

    • Mix well, sprinkle over the mash, then place in the hot oven for around 10 minutes, or until piping hot through.

    • Place under the broiler for a further 2 to 3 minutes, or until golden, then serve with your favorite greens.