Recipes
Make our Shepherd's Pie
by Flo Cornish
5min read
Our delicious, rich and hearty Shepherd's Pie will warm you up from the inside out. Try it out yourself by following the recipe below.
Prep Time
20mins
Cook Time
70mins
Makes
4 servings
Ingredients
for the filling:
- 1 tbsp olive oil
- 1 white onion, diced
- ½ cup celery, finely diced
- ½ cup leeks, finely diced
- ½ cup carrots, finely diced
- 1 cup chestnut mushrooms, finely chopped
- 1 tsp garlic puree
- 1 tbsp tomato paste
- 1 tsp brown miso paste
- 1 tsp tamari
- 1 tsp liquid smoke
- 1 tbsp balsamic vinegar
- 1 tbsp sundried tomatoes
- ⅓ cup red wine
- 1 tin chopped tomatoes
- 1 cup water
- ½ cup cooked lentils
- ½ cup frozen peas
- ½ tsp salt
- ½ tsp thyme
- ½ tsp ground coriander
for the mash:
- 2 medium sweet potatoes, peeled and diced
- 2 medium regular potatoes, peeled and diced
- ½ cup soy milk
- 1 tbsp olive oil
- ½ tsp salt
- Pinch of pepper
for the paprika crumb:
- ½ cup polenta
- 1 tsp paprika
- ½ tsp garlic puree
- ½ tbsp lemon juice
- ¼ tsp salt
Method
STEP 1
to make the filling:
Add olive oil to a preheated pan. Add white onion, celery, leeks and carrots and cook for 2-3 minutes. Add in chestnut mushrooms, garlic puree, tomato paste, miso paste, tamari, liquid smoke, balsamic vinegar, sundried tomatoes, red wine and cook down for 3-4 minutes. Add chopped tomatoes and water and cook down for 20-25 minutes. Once cooked, add in thyme, salt, ground coriander, cooked lentils and frozen peas.
STEP 2
to make the mash:
In a saucepan, combine steamed potatoes and sweet potatoes with soy milk, olive oil, salt and pepper and mash until creamy and smooth.
STEP 3
to make the paprika crumb:
Combine all of the crumb ingredients in a bowl and mix together.
STEP 4
to assemble:
Preheat your oven to 180˙C. Pour stew mixture evenly into a baking dish. Top with mash and paprika crumb. Bake for 35-40 minutes, until golden and crispy around the edges.
By Flo Cornish
Flo is our tea-obsessed (Yorkshire, to be precise) Development Chef. You’ll find her dreaming up tasty menu additions, working her way through a serving (or three) of our Tempeh Rendang Curry, or daydreaming about a holiday. Or baking – she’s a trained pastry chef… no wonder she’s so popular...
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