Jamie Oliver’s Vegan Shepherd’s pie recipe- perfect Winter and meal prep for work recipe
Shepherd’s pie, what a great meal. I love to trying to create wholesome filling Winter meals which I can make in bulk to then freeze for the week ahead for my man and I. As he is a big meat eater, cooking dishes that will satisfy us both is really important. This dinner was just amazing with such great rich flavours. I hope you love it.
Link is at the bottom to Jamie Oliver’s website.
- 600 g Maris Piper potatoes
- 600 g sweet potatoes
- 40 g dairy-free margarine
- 1 onion
- 2 carrots
- 3 cloves of garlic
- 2 sticks of celery
- 1 tablespoon coriander seeds
- olive oil
- ½ a bunch of fresh thyme
- 350 g chestnut mushrooms
- 12 sun-dried tomatoes
- 2 tablespoons balsamic vinegar
- vegan red wine
- 100 ml organic vegetable stock
- 1 x 400 g tin of lentils
- 1 x 400 g tin of chickpeas
- 5 sprigs of fresh flat-leaf parsley
- 2 sprigs of fresh rosemary
- 1 lemon , zest of
- 30 g fresh breadcrumbs.
- Preheat the oven to 200Â°C/400Â°F/gas 6.
- Peel and chop all the potatoes into rough 2cm chunks. 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 sea salt and black pepper. Mash until smooth, then set aside.
- Peel and finely slice the onion, carrots and 2 garlic cloves, then trim and finely slice the celery.
- Bash the coriander seeds in a pestle and mortar until fine, then add it all to a medium pan over a medium heat with a good splash of oil. Pick in the thyme leaves, then cook for around 10 minutes, or until softened.
- Meanwhile, roughly chop the mushrooms and sun-dried tomatoes, then add to the pan along with the vinegar and 2 tablespoons of the sun-dried tomato oil from the jar.
- Cook for a further 10 minutes, then add a splash of wine, turn up the heat, and allow it to 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.
- Pick and roughly chop the parsley leaves, then stir into the pan. Season to taste, then transfer to a baking dish (roughly 25cm x 30cm).
- Spread the mash over the top, scuffing it up with the back of a spoon.
- Finely slice the remaining garlic clove, then place into a bowl with the rosemary leaves, lemon zest, breadcrumbs and 1 tablespoon of 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 grill for a further 2 to 3 minutes, or until golden, then serve with seasonal greens.
For more information check the link here.
I hope you try this, it’s a winner!
Do you have a favourite Shepherd’s pie recipe?