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
1

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

2

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

3

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

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