I'll be honest - right away calling this a "Shepherd's Pie" in any capacity is a bit of a stretch - but it includes mashed potato - so there.
Basically - this was "use-ups" night. Use up what is in the fridge, spend no money and see what happens. I'm proud to say the result was bloody delicious. (That's the best thing cooking vegan - it's hard to put a heap of vegetables together and fail).
For a "use ups" night, this is really is worth sharing. Fast, delicious, simple and incredibly healthy. Plant Strong!
There were a few things I didn't have in my cupboard that I felt could enhance this recipe - so adapt it as you wish. But, even just as it is: ultimate success!
1 clove of Garlic - smashed and diced
1 tin of Organic Chick Peas
10+ Brown Mushrooms, roughly sliced
1 large Zuchinni/Courgette
4 Potatoes, Washed, skin-on
1 Leek, sliced
1 Punnet Cherry Tomatoes, halved
2 Tbsp Sunflower Oil
2 Tbsp Olive Oil
1 Tbsp Organic Tomato Paste
2 tsp Cumin Powder
1/4 cup water.
Salt and Pepper
Fresh Salad/Lettuce for serving
Put a large saucepan of water on to boil. Cut your potatoes into large chunks and place in boiling water. Boil until a knife cuts in easily. (Aprox. 15 minutes)
Once boiled, drain and leave in saucepan with a lid on to keep warm.
While your potatoes are boiling: chop and prepare all vegetables.
Heat 2 teaspoons of Sunflower Oil in a large Wok/frying pan and add the diced garlic. Add mushrooms, zucchini, leek and stir together continuously to soak up the garlic flavor. Continue until the vegetables are a little cooked.
Add your 1/4 cup water, gradually, stirring. Once all combined and vegetables are simmering away - add tomato paste.
Add chickpeas, cherry tomatoes, cumin, salt and pepper and continue tossing together.
Add fresh basil and more seasoning if needed.
Take the lid off your potatoes - add 2 tablespoons of Olive oil, salt and pepper and mash together roughly. I love keeping the skins in my mashed potato for extra nutrients and flavor. I also like keeping things simple (as you can probably tell!) If you want a jazzier mashed potato - go for it! You can add vegan butter, seasonings, spices... whatever takes your fancy. I'm boring and actually really like the taste of potato, so even adding oil is enough for me!
To present: lay out some lettuce leaves on your plate - add a generous serving of your vegetable concoction and top with a dollop of mashed potato heaven. If you have any vegan cheese, you can sprinkle this on top too :)
ENJOY. DEVOUR. IT'S AMAZING.
Note: the "water" can be replaced with veggie stock if you have it for even more flavor. Though - this tasted pretty incredible without.
Organic, fresh potatoes from Abel and Cole :)
I try to have fun with presentation, but sometimes my greed and gluttony gets in the way.
Tonight was one of those nights.
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