Vegan shepherd’s pie with lemon and garlic Tenderstem broccoli
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 6
This vegan version of a traditional shepherd’s pie is filled with beans, lentils and vegetables.
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 topping
- 1.2kg/2lb 12oz floury potatoes, 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
Method
To make the base, heat the oil in a medium-large saucepan. Add the leek, carrots, green beans and celery and fry for 2 minutes. Stir in the mixed herbs, chilli flakes, kidney beans and lentils and then pour in the stock.
Mix the cornflour with 2 tablespoons water in a small bowl. Stir the cornflour mixture into the pan, followed by the Worcestershire sauce, soy sauce, rosemary sprig and season with salt and pepper.
Gently simmer for around 10 minutes, then remove from the heat. Remove the rosemary sprig and discard. Set the base aside.
To make the topping, place the potatoes in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat to a simmer. Cook until tender, which will take around 10–25 minutes, depending on the size of the potatoes.
Drain the potatoes in a colander, then return them to the saucepan. Mash until smooth with a potato masher.
Drizzle in the oil, add the mustard and sea salt and season with black pepper. Stir in the milk and use a fork to fluff up the mash, getting rid of any remaining lumps at the same time. Finally, stir in the parsley.
Preheat the oven to 220C/200C Fan/Gas 7. To assemble the shepherd’s pie, pour the base into an ovenproof baking dish that is about 20x30cm/8x12in. Spoon the mash on top and use a fork to level the surface. Bake in the oven for 20–25 minutes, until golden brown, crisp on top and bubbling.
Meanwhile, to make the Tenderstem broccoli, place a medium lidded frying pan or wok over a medium heat. Rinse the Tenderstem under cold water and add to the pan (you want to hear a nice sizzle). Cover with the lid and cook for a couple of minutes, tossing once or twice so it doesn’t burn. Take off the lid and drizzle over the oil. Place the lid back on and cook for a couple of minutes more, shaking the pan from time to time to make sure it doesn’t burn.
Mix the garlic, lemon juice and lemon zest together in a small bowl. Stir the garlic mixture and sea salt into the Tenderstem, then cover and cook for a further minute.
Serve the vegan shepherd’s pie alongside the lemon and garlic Tenderstem broccoli.
