Vegan Shepherd’s Pie - Jamie Oliver Recipe | Yummly

Vegan shepherd’s pie - Jamie Oliver

STEPHANEPRUDHOMME
23Ingredients
75Seconds
460Calories
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Description

Sweet potatoes

www.jamieoliver.com/recipes/vegetables-recipes/vegan-shepherd-s-pie/#6ZXACCWd0YjUxips.97

Ingredients

US|METRIC
  • 600 grams potatoes ( Maris Piper)
  • 600 grams sweet potatoes
  • sea salt
  • ground black pepper (freshly)
  • 40 grams dairy free margarine
  • 1 onion
  • 2 carrots
  • 3 cloves garlic
  • 2 sticks celery
  • 1 tablespoon coriander seeds
  • olive oil
  • 1/2 thyme (a small bunch of)
  • 350 grams chestnut mushrooms
  • 12 sun dried tomatoes
  • 2 tablespoons balsamic vinegar
  • red wine (vegan)
  • 100 milliliters organic vegetable stock
  • 400 grams lentils (tin of)
  • 400 grams chickpeas (tin of)
  • 5 sprigs fresh flat leaf parsley
  • 2 sprigs fresh rosemary
  • 1 lemon (zest of)
  • 30 grams fresh breadcrumbs
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    Directions

    1. Preheat the oven to 200°C/400°F/gas 6.
    2. Peel and chop all the potatoes into rough 2cm chunks. Place the Maris Pipers into a large pan of cold salted water over a medium heat. Bring to the boil, then simmer for 10 to 15 minutes, or until tender, adding the sweet potatoes after 5 minutes. Drain and leave to steam dry, then return to the pan with the margarine and a pinch of salt and pepper. Mash until smooth, then set aside.
    3. Peel and finely slice the onion, carrots and 2 garlic cloves, then trim and finely slice the celery. Bash the coriander seeds in a pestle and mortar until fine, then add it all to a medium pan over a medium heat with a good splash of olive oil. Pick in the thyme leaves, then cook for around 10 minutes, or until softened.
    4. Meanwhile, roughly chop the mushrooms and sun-dried tomatoes. Add to the pan along with the vinegar and 2 tablespoons of the sun-dried tomato oil from the jar. Cook for a further 10 minutes then add a splash of wine, turn up the heat, and allow it to boil and bubble away. Stir in the stock, lentils and chickpeas (juice and all), then leave it to tick away for 5 to 10 minutes, or until slightly thickened and reduced. Pick and roughly chop the parsley leaves, then stir into the pan. Season to taste, then transfer to a large baking dish (roughly 25cm x 30cm).
    5. Spread the mash over the top, scuffing it up with the back of a spoon. Finely slice the remaining garlic clove, then place into a bowl with the rosemary leaves, lemon zest, breadcrumbs and 1 tablespoon of olive oil. Mix well, sprinkle over the mash, then place in the hot oven for around 10 minutes, or until piping hot through. Place under the grill for a further 2 to 3 minutes, or until golden, then serve with your favourite greens.

    NutritionView More

    460Calories
    Sodium21% DV510mg
    Fat12% DV8g
    Protein41% DV21g
    Carbs27% DV80g
    Fiber96% DV24g
    Calories460Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat1g5%
    Trans Fat1g
    Cholesterol
    Sodium510mg21%
    Potassium1530mg44%
    Protein21g41%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate80g27%
    Dietary Fiber24g96%
    Sugars10g20%
    Vitamin A270%
    Vitamin C60%
    Calcium10%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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