A plant-based recipe from Jigsaw Day Nurseries
SHEPHERDLESS PIE
4-6 people
Ingredients
- 1.2kg of floury white potatoes
- 2 medium-sized red or white onions
- 1 celery stick
- 3 garlic cloves or 3tsp of garlic purée
- 1 medium leek
- 500g mushrooms
- 1 large carrot
- 300g frozen peas
- Sprig of rosemary and thyme
- 2 tbsps tomato purée
- 2 tbsps tomato paste
- 1 tbsp Marmite
- 6 heaped tbsps yeast extract
- 1 tbsp balsamic vinegar
- 3 x 400g tins green lentils
- 40g dairy-free butter
- 100ml of unsweetened plant-based milk
- 150ml of good quality veg stock
Method
- Peel and chop the potatoes, boil for 15-20 mins and then drain, cover and set aside until needed.
- Peel and dice onion, celery, leek and garlic.
- Blitz the mushrooms in a food processor to make a mince.
- Fry onions and garlic in a little oil for 5-8 mins.
- Add celery, leek, carrot, thyme and rosemary and fry for another 5 mins.
- Add mushrooms and tomato purée and turn heat up for 5 mins so mushrooms sweat. After 5 mins drop to medium heat and let the mix cook for 10 mins, stirring occasionally.
- Add tomato paste, Marmite and balsamic vinegar and stir for 1 min.
- Add stock and lentils. Increase heat for ten minutes to reduce stock and evaporate excess liquid.
- Once reduced, drop heat to medium and let the flavours blend for ten minutes.
- Meanwhile, add the milk and butter to the boiled potatoes and mash until smooth.
- Pour the veg mixture into the bottom of a lasagne dish and spread evenly.
- Spoon the mashed potato over the top.
- Sprinkle yeast extract across the top of the potatoes and drag the back of a fork across the potatoes in lines to create rows that will catch in the oven.
- Place in the middle of a pre-heated oven (200°C) for 25-30 minutes.
Courtesy of Jigsaw Day Nurseries, Chester