VEGETARIAN SHEPHERD’S PIE

Yields4 Servings

For the filling

1 tbsp coconut oil

1 onion finely chopped

2 celery sticks, finely chopped

2 garlic cloves, crushed

½ tsp smoked paprika

1 red pepper, deseeded and thinly sliced

2 carrots grated

1x400g tin red kidney beans, rinsed and drained

200 g black bean sauce

2 tbsp tomato puree

1 x 400g tin chopped tomatoes

For the parsnip mash

500 g parsnips, chop

Pinch of ground cinnamon

2 tbsp almond milk

1 tbsp coconut oil

1 ½ tsp Dijon mustard

50 g cheddar cheese grated

Heat a pan with the coconut oil and sauté the onion and celery for 5 minutes until softened; throw in the garlic and smoked paprika and cook for another 30 seconds, then add the pepper and carrots and cook for another 5-8 minutes until the vegetables are golden; add the beans to the mix with the tomato puree, tomatoes and black bean sauce and simmer for 20 minutes; adding a few tablespoons of water if needed so the bean mix doesn’t catch

Meanwhile, preheat the oven to 200C/Gas6 and prepare the parsnip mash; boil the parsnips with a pinch of salt for 10-15 minutes until cooked through; drain, then return the parsnips to the pan with the cinnamon, a big pinch of salt, a good grind of pepper, the milk, oil and mustard; blend or mash until smooth

Tip the bean mixture into a medium ovenproof dish and spoon over the parsnip mash; sprinkle the grated cheddar on top and bake in the oven for 20 minutes, until golden on top and bubblin; serve hot

VEGETARIAN SHEPHERD’S PIE

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