Shepherds Pie

I had an aubergine (eggplant) sitting in the fridge that needed eating. My original thought was that I would make an aubergine stew, but on also finding a bag of parsnips left that idea soon changed! Don’t you just love mashed parsnips and potatoes!

For the pie you will need:

1 aubergine cut into chunks
2 onions chopped
2 cloves garlic minced
4 carrots sliced
1 tin chopped tomatoes
1 tin kidney beans drained
2 Kallo stock cubes
250ml water
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon paprika
1 teaspoon sugar

For the mash topping you will need:

5 parsnips sliced
4 large potatoes sliced
1 or 2 tablespoons vegan margarine
Nutritional yeast

Method:

Start by making the mash. Boil parsnips and potatoes until soft, drain and mash with margarine.

While the mash is cooking prepare the filling. Fry the onion and garlic in a little oil (of your choice) until softened. Add carrots and cook for a while. Add aubergine and cook for a little longer. Add the herbs and combine well. Add stock cubes, water and chopped tomatoes. Give it all a good stir and leave to simmer for about an hour. If you’re in a hurry just cook for half an hour. However, the longer you let it cook the more the flavours combine to make it nice and rich.

Pour the mixture into a large glass dish and top with the mash. I like to sprinkle some nutritional yeast on top to add to the different layers of flavour!

Put in the oven at 200C and leave for between 10-20 minutes. It should just start browning on top – lovely! Eat and enjoy! We had ours with a mixed leaf green salad, cucumber and tomato.

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4 thoughts on “Shepherds Pie

  1. I have to make this., .. It looks fantastic and perfect for the cooler months here.. okay when it gets down to 21C which is warm not cool :) I make a similar one too… with lentils… love your recipe… happy New Year !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    1. The Vegan Green

      Thanks, happy new year to you too :) Yes, it’s a bit hot at the moment for this where you are! More salad weather isn’t it!

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