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Shepherdess Pie

Shepherdess pie

I have been wanting to publish a shepherdess pie recipe for over 5 years now but for some reason I thought I didn’t like shepherdess pie. I was wrong. This recipe I created together with a fabulous client, Ben, and we have made a sensational dish here. I can’t wait to cook it again next week.
 

Shepardess Pie

Ingredients

½ cup adzuki beans soaked overnight (or other red beans)

½ cup roughly chopped walnuts for the TVP 

1 tbsp oil 

5 cloves garlic 

½ large leek cut into rounds 

1 carrot diced 

Handful beans cut small 

3 stalks celery cut small 

½ cup peas 

6 fresh sage leaves or 2 tsp dried sage 

1 tsp dried thyme 

3 tbsp flour 

2 tbsp apple cider vinegar 

2 tbsp tamari 

1/2 tsp ground ginger 

1/2 tsp cinnamon 

Pepper

2 tbsp nutritional yeast 

 

For Mash 

6 large potatoes, peeled or washed well and chopped roughly

4 tbsp vegan butter 

Up to ½ cup soy milk 

 

Optional topping 

Pepita sprinkle (1 cup pepitas, ½ cup nutritional yeast, 1 tsp garlic powder and 1 tsp salt)

 

Method

 
 
 
 
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool