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Shepherdless Pie §

March is a deceptive month, it's more snow than sun, which makes this Irish dish - Shepherd's pie - the perfect treat for St Patrick's day. Make sure to get those peas in for a bit of St P green love. Recipe from Minimalist Baker.

Prep time: 20 minutes

Cooking time: 40 minutes

Makes: 3 portions


680g potatoes

2tbsp vegan butter/margarine

Plant milk of choice

Olive oil

Half a medium onion

1 clove of garlic

1tbsp tomato paste

144 g uncooked brown or green lentils, or a tin of lentils

475 ml vegetable stock (half if using a tin of lentils)

1tsp dried herbs

300g bag frozen mixed vegetables of choice

1. No lie this is the best form of pie

Start preparing for the heartiest meal by cutting your potatoes into manageable chunks. No need to peel, the skin's where the nutrients are! Plus it speaks to our hatred of peeling. Admire those hunky chunks of potato and boil for 20- 30 minutes until soft.

Crank this party up a notch, grab a guinness and pre-heat your oven to 200c.

2. Craic out the veg

While your potatoes are boiling, get started on your filling. For this step, try to imagine you're St Patrick and your vegetables are snakes, and get to slicing until Ireland, or your chopping board, is rid of its veg.

So, dice that onion, and mince 2 cloves of garlic. Add them to a large saucepan with 1tbsp olive oil until softened - about 5 minutes. Next add 1tbsp tomato paste and a pinch of salt and pepper to the onions. Cook for a minute, sitrring regularly. Next add a drained tin of lentils, 230ml veg stock and 1tsp of rosemary or any other dried herb, just make sure it's green so those fellas in the Emerald Isle aren't offended. Stir and bring to the boil. Cover and cook for 30 minutes until soft and flavoursome, like an Irish persons personality. Simmer uncovered if necessary to remove any excess liquid.

Add the 300g frozen vegatables and cook for a further 10 minutes.

3. Do what IRA couldn't, and assemble the two parts

Drain and mash your potatoes, adding in a healthy amount of vegan butter, sorry Kerrygold, and a splash of oat milk. Add plenty of salt and pepper.

Pour your lentil filling into a large baking pan and cover with the mashed potatoes. Bake in the oven for 10- 15 minutes, until the filling oozes over the edges of the potato, like rain over the Blarney Stone.

Serve and celebrate the ridding of those snakes!

Have a piping hot dink and sink!

Food for Thought

Lizzy says: "This was a weekly staple growing up, a although we never had it with lamb only beef (does that make it a cowboy pie?), so it was nice that vent encouraged us to try a new style. It really loved up to the original and I felt my Irish roots tingling with excitement. It's such a hearty dish and makes for a great winter staple. This also made a huge portion and lasted for a lovely few suppers which I was glad about. 10/10"

Kate says: "What has surprised me with Vent is how flavoursome you can make meals without animal products, but sometimes you gotta strip back the complex flavours and go for simple pure comfort. Here we tried our hand at vegan shepherds pie and it was everything I was searching for, warm, filling and comforting. The lentils make the filling surprisingly "meaty" and complimented the fluffy potato very well. My frozen vegetables had cauliflower in which was a bit unexpected in the filling but feel free to add whatever you want! 8/10"

9/10 Gasps


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