Plant-Based Shepherd’s Pie | Recipe

Comfort food at its best — a hearty and warming dish full of protein. We’ve replaced the traditional mince element of the pie with mushrooms and lentils, they create a rich and nutty flavour. Horseradish is our secret ingredient to extra savouriness — often this contains milk products so be careful to read the label carefully for a dairy-free option. We top the pie with mashed potato, made wonderfully decadent with the addition of truffle oil.

Serves 4

Ingredients

Bottom

• 1 Tbsp High-heat oil
• (macadamia or avocado)
• 1 Tbsp fresh sage leaves (1 tsp dried)
• 1 medium red onion, julienned
• 1 Tbsp garlic, minced
• ½ Tbsp horseradish, crushed
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 1 Tbsp red wine vinegar or cab sauvignon vinegar
• 500g tin chopped tomatoes
• ¼ Tbsp chipotle, in sauce
• (can omit if avoiding spice)
• ½ cup peas, broadbeans or edamame (fresh or frozen)
• 1 cup walnuts, minced in food processor or finely chopped
• 1 ½ cup mushroom, minced (shiitake, button, etc)
• Dash of liquid smoke (optional)
• Dash of maple syrup (optional)

Top

• 2 potatoes, boiled and mashed
• 1 Tbsp nutritional yeast
• Pinch of salt and pepper
• 1 Tbsp coconut oil
• Splash of nut milk
• Dollop of truffle oil

Method

Begin by heating a medium sauce pan, once warm add oil and quickly fry the sage. Add onions and season with a pinch of salt and pepper, pan fry until soft about 5–10 minutes. Add garlic and horseradish, fry for 2 minutes. Add carrots, celery and cook for an additional 5 minutes until soft.

Deglaze pot with vinegar. Add tomatoes and chipotle, cook down for about 15 minutes. Add peas.

In a food processor mince walnuts and mushrooms. Add to pot with remaining ingredients if using, remove from heat. Allow to cool.

Separately, bring a big pot to a boil, add potatoes. Boil until potatoes arefork-tender, approximately 10 minutes. Strain once ready. Use a potato riceror a hand masher to mash potatoes. Add remaining top ingredients.

In individual cast-iron skillets or in a small baking dish, begin by ladling in your bottom ingredients. Then either pip your potatoes or dallop them on top.

Can be prepared ahead of time, when ready to enjoy pre-heat oven to 180°C.

Bake until top is golden brown, about 30 minutes. Spray some olive oil, add a pinch of pepper and some microgreens. Pair with a salad and complete the meal.

To serve

• Micro-greens
• Edible flowers
• Pinch of white, red or black pepper
• Side Salad