When it comes to cuisine, the French and the British don’t always see eye to eye. But there is one dish that connects foodies on both sides of the channel: the humble shepherd’s pie or hachis parmentier, as it’s commonly known in France. Our no-fuss, vegan take on shepherd’s pie is a lick-your-plate-clean, scrumptious alternative to the traditional dish that will please all dinner guests on chilly autumnal nights. This recipe serves 4-6 people, making it a perfect dinner for sharing with friends.
- 1 tablespoon of olive oil
- 1 large onion, halved and sliced
- 2 cloves of garlic, minced
- 1 stick of celery
- 2 tablespoons of chopped thyme
- 250ml red wine
- 400g canned chopped tomatoes
- 2 vegetable stock cubes
- 400g tinned lentils
- 1kg (approx. 5) sweet potatoes, peeled and cut into chunks
- 2 bay leaves (optional)
- Chop up all your vegetables before heating up some oil in a pan. Add the onion to the oil and fry until golden brown, before adding the carrots garlic celery, and a scattering of thyme.
- Add the tomatoes and 125ml of water, then pour in the wine and sprinkle in the stock cubes. Allow to simmer for 10 minutes.
- Next, tip in the can of lentils (including their juice) and mix thoroughly. Cover and simmer for another 10 minutes, until the carrots have softened.
- Boil the sweet potatoes for 20 minutes until tender, then mash with olive oil and season to taste until the potato is smooth and even.
- The lentil mixture should now be ready, so pile into a pie or lasagne dish before spooning and smoothening the mash on top. Sprinkle over a grated vegan cheese if desired.
- Heat the oven to 190C/170C fan/gas 5. Cook for 20 minutes, or for 40 minutes from chilled until golden and piping hot. Serve with seasonal vegetables.
By Eve Hebron