‘Sheepless’ Shepherd’s Pie with Neeps & Tatties Mash (v/vg)

For a hearty, tasty and nutritious lockdown supper, this pure comfort food is just what’s required on these cold chilly January nights. This dish reminds me of my childhood, a warming bowl of cottage pie that my nana Ada was proud of. After a long day at school and a 90-minute commute to get home, a big bowl of steaming hot cottage pie straight from the oven would be waiting for us: a thick gloopy filling with a crispy topped mash and a big blob of brown sauce. 

The filling is full of earthy flavours with a savoury and sweet taste. The tamarind offers a  sweet and sour balance to the earthy lentils while the fresh light and fluffy mash offers pure comfort and creaminess.

This recipe is so simple to make in both vegetarian and vegan versions. It’s also freezable should you decide to make an additional one for another day. Why not give it a go for a Burns night supper with a dram of your favourite malt whisky? 

I hope you’ll give this recipe a go. Remember you can always substitute with ingredients that you have leftover and help create less food waste. 

Happy cooking, 

Nikki X 

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Serves: 4-6 | Prep time: 10-15 minutes | Cooking time: 50 minutes

Ingredients

Filling 

• 1 400g tinned green lentils, drained and washed 

• 2 sticks of celery, chopped into chunks 

• 1 large red onion, peeled and finely chopped 

• 1 red pepper, chopped into chunks 

• 1 large leek or two medium leeks, washed and cut into chunks 

• 100g or a big handful of fresh spinach leaves, 

• 100g or a big handful of frozen peas 

• 2 garlic cloves, grated 

• 400g tinned crushed tomatoes 

• 2 tbsp sun dried tomato purée paste 

• 500ml vegetable bouillon stock 

• 1/2 tsp salt 

• Good grind of black pepper 

• 1 tbsp tamari 

• 1 tsp of dried chilli flakes 

• 1 tbsp balsamic vinegar 

• 1 tbsp of tamarind paste 

• 1 bay leaf 

• 2 tbsp fresh rosemary, finely chopped 

• 2 tbsp fresh thyme leaves

Tattie & Neep Mash 

• 2 large floury potatoes, peeled and chopped 

• 3 large carrots, washed and chopped 

• 1 medium swede or half a large swede, peeled and chopped 

• 75ml plant-based milk

• 25g plant-based butter (optional)

• 2 tbsp fresh parsley, finely chopped

• Salt & pepper seasoning to taste

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Method 

In a large lidded pan add your carrots, potato and swede, cover with water and bring to the boil. Cook for approx 20 minutes or until the vegetables are al denté when pierced with a knife. Drain and leave the vegetables to steam dry. 

Make your vegetable stock. 

Using a frying pan or a large cooking pot add the olive oil. 

Sauté the onions, celery, leeks, and the red pepper for 5/7 minutes on a medium heat with the lid on until softened. 

Add the garlic, bay leaf, fresh rosemary and thyme leaves, plus the chilli flakes and cook for a few minutes further. 

Then add the tomato purée, tamarind paste, tamari, tinned tomatoes, balsamic vinegar and stir to combine. 

Add the tinned lentils and hot stock, season with black pepper. Bring to the boil. 

Once bubbling, turn down the heat to a simmer and cook for a further 15 minutes to allow the liquid to reduce and thicken. 

Preheat the oven (fan 200C/ gas mark 6). 

Take your pan off the heat. Stir through the spinach and frozen peas. Season to taste with salt & pepper. 

Mash the potato, carrot & swede with the plant-based milk, vegan butter if using, chopped parsley and season to taste. 

Spoon the Shepherd’s pie filling into an ovenproof casserole dish and top with the mash. 

Create peaks with a fork in the mash to help create a crispy top in the oven. Grate over the vegan hard cheese (if using). 

Cook for 25 minutes or until the topping is crisp and bubbling. 

Serve with sautéed green beans or kale. 

Enjoy 

N x