Vegan shepherd’s pie

A wealthy, hearty and smooth veggie pie, crowned with fluffy candy potato and crisp zesty breadcrumbs.

INGREDIENTS

• 1 onion
• 2 carrots
• 600 g Maris Piper potatoes
• 2 sticks of celery
• 1 tablespoon coriander seeds
• 600 g sweet potatoes
• 40 g dairy-free margarine
• 3 cloves of garlicolive oil
• 1 x 400 g tin of lentils
• 1 x 400 g tin of chickpeas
• vegan red wine
• ½ a bunch of fresh thyme
• 100 ml organic vegetable stock
• 5 sprigs of fresh flat-leaf parsley
• 2 sprigs of fresh rosemary
• 1 lemon
• 30 g fresh breadcrumbs
• 350 g chestnut mushrooms
• 12 sun-dried tomatoes
• 2 tablespoons balsamic vinegar

INSTRUCTIONS

1. Preheat the oven to two hundred°C/400°F/fuel 6.
2. Peel and chop all of the potatoes into rough 2cm chunks. place the Maris Pipers right into a huge pan of bloodless salted water over a medium heat. bring to the boil, then simmer for 10 to 15 minutes, or until gentle, including the candy potatoes after 5 mins.
3. Drain and leave to steam dry, then go back to the pan with the margarine and a pinch of sea salt and black pepper. Mash till smooth, then set apart.
4. Peel and finely slice the onion, carrots and a couple of garlic cloves, then trim and finely slice the celery.
5. Bash the coriander seeds in a pestle and mortar till exceptional, then add all of it to a medium pan over a medium heat with a good splash of oil. pick out within the thyme leaves, then cook dinner for around 10 minutes, or till softened.
6. in the meantime, kind of chop the mushrooms and solar-dried tomatoes, then upload to the pan together with the vinegar and 2 tablespoons of the solar-dried tomato oil from the jar.
7. prepare dinner for a similarly 10 minutes, then add a dash of wine, turn up the heat, and allow it to bubble away. Stir in the stock, lentils and chickpeas (juice and all), then leave it to tick away for five to 10 minutes, or till barely thickened and decreased.
8. pick out and more or less chop the parsley leaves, then stir into the pan. Season to taste, then switch to a baking dish (kind of 25cm x 30cm).
9. unfold the mash over the top, scuffing it up with the back of a spoon.
10. Finely slice the closing garlic clove, then area into a bowl with the rosemary leaves, lemon zest, breadcrumbs and 1 tablespoon of oil. blend well, sprinkle over the mash, then area inside the hot oven for around 10 minutes, or till piping warm through.
11. vicinity beneath the grill for a in addition 2 to a few mins, or until golden, then serve with seasonal veggies.