VEGAN SHEPHERDS (KIND OF) PIE

This recipe has been inspired by our trip to Jurrasic Coast in Dorset, you can read the story and look at the pics of this incredibly scenic part of the UK HERE.

My creation really looks more like a pate than a pie ;), but it is delicious. Hope you will like it :D!

Ingredients

For the Pie

1 small courgette

1 small carrot

1 glass (200 mls) of ground oats (put aside 1/3rd of the oat portion to use later for the potato mash)

1/2 aubergine

approx 100g oyster mushrooms

3 green celery stalks

1 red pepper

230-250g of lentils (canned)

1 clove of garlic

1/2 red onion

2 table spoons of tomato concentrate

6 sun dried tomatoes (chopped)

1 table spoon of home made veg stock (recipe in our xrated vegans cook book HERE) or 1 crushed cube of veg stock

1 tea spoon of ground cumin

1 tea spoon of ground turmeric

1/2 tea spoon of thyme

1 tea spoon of marjoram

1/2 tea spoon of cayenne pepper

rapeseed oil

For the potato mash:

2 small potatoes

1 small sweet potato

any plant milk  (I use unsweetened coconut milk)

salt and pepper

1/3 portion of ground oats

Preparation

Chop red pepper, aubergine, oyster mushrooms and green celery into small pieces, add a generous amount of ground turmeric, mix and sprinkle with rapeseed oil. Roast in 180C for approx 30 mins.

In the meantime grate courgette and carrot (large grater holes), squeeze to remove the moisture and place in a bowl. Chop garlic and onion. Fry in rapeseed oil (approx 1 table spoon) and vegetable stock until golden, next add courgette, carrot, sun dried tomatoes and all spices mentioned above), keep stirring until the vegetables soften. Drain lentils and add them to the pan, stir well to mix all the vegetables and lentils, let them sweat on a low heat. Once the roasted vegetables (pepper, mushrooms, celery and aubergine) are ready add them to the mix, stir to combine well with carrot, lentils etc. Put the pan aside.

 

 

For potato mash

Peel potatoes and sweet potato and chop them into very small pieces, boil until soft. The smaller the pieces the quicker the potatoes will be ready. Once the potatoes are ready drain the water and mash them, add a bit of your chosen unsweetened plant milk, pinch of salt and keep mashing until they reach required consistency. Next add 1/3 portion of ground oats, stir so they mix well with the mash.

Next, line a baking tray with baking parchment, using a large spoon place the lentils and veg mix in the tray. Spread the potato mash on top of the mix and bake on a grill setting (180C) for approx 10 mins.

Can be served hot or cold – delicious both ways