This version of vegan shepherds pie is lighter than the green lentil version. It is nice on a summers day with blanched tenderstem broccoli or fresh corn on the cob etc.
Ingredients:
2 medium onions diced small
1 large leak trimmed and cut in half along its length and sliced
1 large carrot or 2 medium ones diced small
2 sticks of celery diced small
2 tins of aduki beans or use dried and soak them overnight
a generous glug of sunflower oil
1 vegan vegetable stock cube
about 2 kilos of potatoes
about a tablespoon of tamari soya sauce
vegan margarine
a splash of plant milk, soya or oat
salt, black pepper and white pepper
Method:
Pre heat oven at 180 fan
Fry the onions,leaks, celery and carrot in the oil until getting a little golden and add salt and black pepper to your taste. While the veges are frying peel and boil the potatoes until cooked.
Add the aduki beans, stock cube and soya sauce when the veg is golden then crush a few of the beans to thicken the sauce and add a little water to loosen it up a bit then transfer to an oven proof dish of appropriate size.
Strain and mash potatoes when cooked with a good amount of margarine, a little plant milk and salt and white pepper. Taste to check seasoning and spoon gently on top of the bean mixture. Use the back of a fork to spread it evenly and close any gaps leaving the ridges from the fork which helps with the golden brown top when cooked which takes 30 to 40 minutes or until it has a golden crunchy top, enjoy !
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