If any night was calling for a shepherds pie it was tonight. Yumtastic and so quick and easy. For the mash: Cook a handful of potatoes Drain and mash I mixed in olive oil, soy cream, salt/pep, a pinch of cinnamon and garlic powder. For the filling: Into a pot pop the following Half a chopped carrot 1 chopped leek 1/2 an onion (optional) 1 finely sliced red chilli A handful of tofu 1 cup of each of the following: mung beans, toasted spelt (rice works fine too), chopped tomatoes Add 3 cups of water Bring to the boil, reduce, season to your liking. I kept it simple with salt, pep, a tiny squeeze of agave and nutritional yeast flakes. Let it simmer for 20 min then pop it into a blender with a generous handful of walnuts and blitz. Pop the mixture into a casserole dish, topped with mash and place in the oven at 200 for about 10 min then remove and add a few slices of yummy Art of Zen Foods Violife cheese then back under the grill until bubbly and delicious. I served it up in a big messy pile with leftover sweet chilli and the garlic, mint and pea cream. Eating pie in my pjs with the rain beating against the window. Bliss! Night everyone ❤️ Louise
Posted on: Thu, 13 Nov 2014 22:48:46 +0000
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