Vegan shepherd’s pie with lemon and garlic Tenderstem broccoli

 

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 6

Dietary
Vegetarian

By Mary McCartney
From Saturday Kitchen

Ingredients

For the base

  • 2 tbsp olive oil
  • 1 leek (about 175g/6oz), trimmed and finely chopped
  • 2 carrots, peeled and chopped
  • 120g/4¼oz green beans, trimmed and finely chopped
  • 1 celery stick, finely chopped
  • 1 tsp dried mixed herbs
  • ½ tsp dried chilli flakes
  • 400g tin red kidney beans, drained and rinsed
  • 250g/9oz cooked black lentils
  • 720ml/1¼ pint vegetable stock
  • 2 tbsp cornflour
  • 1 tbsp vegan Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 rosemary sprig
  • salt and freshly ground black pepper

For the mashed potato topping

  • 1.2kg/2lb 12oz floury potatoes (Yukon Gold or Maris Piper), peeled and cut into equal-sized pieces
  • 6 tbsp extra virgin olive oil
  • 1 tbsp Dijon mustard
  • generous pinch sea salt
  • 4 tbsp unsweetened plant-based milk
  • 2 tbsp chopped fresh flatleaf parsley
  • freshly ground black pepper

For the Tenderstem broccoli

  • 250g/9oz Tenderstem broccoli
  • 1 tbsp extra virgin olive oil
  • 1 garlic clove, crushed
  • ½ lemon, zest and juice
  • pinch sea salt flakes
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