I S S U E 0 9 - G et C o o k i n g
Lentil Shepherd’s pie This recipe ‘veganises’ an old family favourite, adding fibre-rich plant proteins and a mixed swede and potato topping to pack more of your five-a-day into one dish!
INSTRUCTIONS: 1. Put the potatoes and swede into a pan of cold water, bring to a simmer and cook until tender. When cooked, drain and allow to air-dry for 5 mins. 3. Mash the potatoes and swede together roughly, mix in the vegan spread and season to taste.
Serves 4
INGREDIENTS: For the topping: 500 g potatoes, peeled and diced 500 g swede, peeled and diced 50 g low fat vegan spread Black pepper, to taste For the filling: 200 g cooked green lentils 1 large onion, diced 2 carrots, peeled and diced 2 parsnips, peeled and diced 2 tsp garlic puree 1 tsp dried thyme 1 tsp onion granules 1 tbsp low salt vegan bouillon 1 tin chopped tomatoes 1 tbsp tomato puree 2 tins mixed bean salad, drained Black pepper, to taste
106
FA M I LY F I R S T - W I N T E R 2 0 21/ 2 2
3. Put the lentils, onion, carrot and parsnip into a pan and cover with water. Bring to a simmer and cook until the lentils are becoming tender. Drain off any excess water, leaving a small amount in the pan. Add the rest of the ingredients to the lentils, put back over the heat and bring to a simmer. 4. Adjust the seasoning and put into a suitable ovenproof pot. Top with the potato and swede mix and put into a preheated oven on a medium heat and cook for 25 mins until the topping goes crispy.
Tip: If your supermarket doesn’t stock bouillon, check out online retailers or your local health food shop.
Recipe supplied by The Vegan Society (www.vegansociety.com)
www.FamilyFirst.co.uk
