CSA member Margaret shared this wonderful vegan/vegetarian recipe with us, and it looks fantastic! It’s from Jamie Oliver and this is what Margaret said about it:
“This was really yummy and a good use of white and sweet potatoes, onions and carrots. I think the “chestnut” mushrooms he refers to are probably cremini, but use whatever veg you like. I didn’t have mushrooms or sun dried tomatoes, but I did add part of a porcini stock cube, some chopped white turnip, a little tomato paste and harissa until I got a flavour I liked. The oil garlic lemon zest & rosemary breadcrumbs on the top of the mash really made the casserole special, but again, use whatever herbs you like, fresh or dried.”
Vegan Shepherd’s Pie
- 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
- 30 g fresh breadcrumbs
Preheat the oven to 200°C/400°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.