Today is National Pie Day and my lot love a delicious homemade pie. It is also Veganuary, so I thought I would combine the two. This dish is turned out to be amazing, the kids really enjoyed it and it was quick, simple and fairly cheap.
Vegan Shepherds Pie
Although we are not a vegan family, I am determined to get a few more plant-based products into our diets. There are a few vegan and vegetarian recipes on my blog already and more will follow. The great thing about this recipe is, many of you will have the main ingredients in your cupboards and fridges, which helps with cost cutting as only a few ingredients will need to be purchased.
Ingredients for four pies
600g Potatoes, peeled and chopped – 50p You could use sweet potato if you like them or a mix of the two.
40g dairy free margarine – pennies
1 onion, finely chopped 10p
2 carrots – 10p
1 stick celery, thinly sliced – 10p
2 cloves of garlic, finely chopped – 5p
1/2 tsp Coriander seeds, crushed, I used a pestle and mortar, but the same effect can be gained with a rolling pin and chopping board – pennies
8 Sun-dried tomatoes, roughly chopped – 50p
1 tbsp Balsamic Vinegar – 5p
50ml vegetable stock – pennies
Small tin lentils – 30p
Small tin chickpeas – 30p
1 lemon, zest only – 30p
20g breadcrumbs, I used a couple slices of bread and blitzed them in the food processor – 5p
This may seem like a lot of ingredients, but all in, it came to £2.35 and made four fab pies, I served them with some broccoli and green beans that I had lurking in the fridge and needed eating up.
You probably know me by now, I like to keep things simple. With three kids to look after I don’t have enough time to be locked in the kitchen for too long.
1. I boiled the potatoes, until tender, drained and plonked them back in the pan, I chucked in the margarine and mashed until smooth, before setting aside for later.
2. I added the onion, carrots, garlic, celery and seeds to a pan and cooked for about 10 minutes until softened.
3. I then added the tomatoes, vinegar and about two spoons of the oil from the sun-dried tomato jar and cooked for another 10 minutes.
4. Next, in went the stock, chickpeas and lentils and it bubbled away for another 5 minutes or so until the sauce started to thicken and reduce.
5. I then split the mixture between the four pie dishes (you could use one ovenproof dish also) and spread the potato equally over the top of each.
6. I mixed the lemon zest with the breadcrumbs and plonked this on top of the potato, before chucking them in a preheated (180 degrees) oven for another 10 minutes or so, or until the tops went a golden colour.
There you have it, a delicious and easy vegan shepherds pie. Although they all ate it, I would probably emit the lemon zest in the breadcrumbs next time. Whilst adding a little zing, which my eldest and I loved, it also, as my 8-year-old so delicately put it, “tasted a bit weird, Dad”.
Give it a try and let me know what you think.
This recipe is brought to you by Ian, a single dad with a passion for cooking simple and fresh meals on a budget.
You can find Ian over on Dad’s Delicious Dinners where he regularly cooks up a storm!