Shepherdess Pie

Shepherdess Pie

So, I have people asking for ideas for vegan, healthy, easy dinners quite a lot so as I was cooking my dinner I thought I would take some photos and write it all down as it is top scran!!

We call this Shepherdess Pie and I normally make the topping with a mix of sweet potato and normal potato but only had Maris Pipers today, still delish…

For the topping …..Potatoes and sweet potatoes, olive oil, wholegrain mustard, splash of oat/rice milk , seasoning.

For the filling……Courgettes, leeks, mushrooms, carrots, red pepper, garlic, tinnned lentils (can use dried), beans (butter, black eye, cannellini, whatever you like), chopped toms, tsp Boullion powder, herbs ( I used fresh bay and rosemary from garden),paprika, tsp miso paste and a sprinkle of nutritional yeast flakes stirred in at the end. Drop of red wine or a sprinkle of chili for an extra tasteywinter warmer!

Lightly fry veg and garlic until starting to get soft then add beans, lentils and chop toms and herbs. Simmer for ten mins. Meanwhile boil potatoes and mash with wholegrain mustard, olive oil, splash milk and seasoning. When ready put filling in a large oven dish and top with mash. Cook for 40 mins on 200 c. Serve up with lightly steamed vegetables and enjoy!!

I make a large one and then put into tupperwares and freeze for quick, healthy, yummy dinners and lunches. Unless my husband sees it first then there isn’t normally much left ;-)