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February 11, 2018

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Serious Shepherds Pie

11 Feb 2018

 

 

A #MeatfreeMonday classic from our friends @ Bosh - Shepherds Pie

 

500g potatoes (peeled and cut into 1" chunks)
500g sweet potatoes (peeled and cut into 1" chunks)
50g dairy free butter
2 tbsp sun dried tomato oil
1 white onion (finely sliced)
4 cloves of garlic (minced)
2 carrots (finely sliced in to small pieces)
2 sticks of celery (finely sliced into small pieces)
½ a bunch of fresh thyme leaves (roughly chopped)
150g garden peas
350 g mushrooms (chopped into small chunks)
10 sun-dried tomatoes (minced)
1 tbsp tomato puree
2 tablespoons balsamic vinegar
4 tbsp red wine
100 ml vegetable stock
400g lentils (pre packed & cooked)
400 g tin of chickpeas (drained)
5 tbsp fresh parsley
Salt and pepper (to taste)
2 sprigs of fresh rosemary (very, very finely minced)
30g panko breadcrumbs
1/2 lemon (juice and zest)

 

 

**Method:**

 

1 Put the potatoes into a large pan, cover the chunks with cold water, put the pan on the stove, bring it to the boil and cook them for 15 minutes (add the sweet potatoes to the pan after 5 minutes


2 Take the potatoes off the hob and drain the water with colander


3 Pour the potatoes back into the pan, add the dairy free butter, season with salt and pepper and mash the potatoes up into a nice smooth, thick mash 


4 Pour the sun dried tomato oil into a frying pan and fry the onions until they start to turn translucent


5 Add the garlic and thyme leaves and cook them until you've released the aromas


6 Add the carrots and the celery to the pan and stir everything round constantly until they're sweating and getting soft


7 Add the sun dried tomatoes and mushrooms to the pan and stir them round until the mushrooms are beginning to sweat


8 Pour the balsamic vinegar, tomato puree, red wine and vegetable stock into the pan and simmer for 10 minutes


9 Pour the chickpeas and lentils into the pan and stir them round so they're well covered by the juices of the rest of the mixture and simmer on a low heat for 10-15 minutes until it's well thickened


10 Fold the parsley, lemon juice and the peas into the mixture. Season with salt and pepper


11 Pour the mixture into a baking dish and smooth it out across the bottom


12 Spread the mashed potato over the top of the filling mixture and score the whole top with a fork


13 Sprinkle the panko breadcrumbs, rosemary and lemon zest over the top of the mashed potato top


14 Bake the the pie in the oven at 200℃ for 15 minutes


15 Remove from the oven, serve up with griddled greens

 

BOSH!

 

Like this? Get the BOSH! cookbook! http://bit.ly/BOSHCkBk

 

Music by Okami, check him out here : https://soundcloud.com/okamibeats

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