Sheepless Pie

A close friend told me she could never go vegan because she’d miss Shepherds Pie too much. I like a challenge so decided to try and make a tasty low-FODMAP vegan version. (Also I was really tempted to master this because I couldn’t resist the name!)

This is a strange dish for me, I felt like vegans wouldn’t really want a recipe for a meal that’s so strongly associated with meat. However, thanks to the vegan forums I’m on, I’m learning that a lot of you guys are really keen on vegan versions of old favourites.

The secret to this satisfying version is all the flavourings. The real star being rosemary, which gives the sauce depth and a subtle hint of spice.

Like the British classic, my Sheepless Pie has a rich filling and fluffy potato topping. The perfect heart-warming meal for the cold season, that the whole family will love. Brushing goo (garlic infused olive oil) on top of the mash gives it a rich golden crunch on top and a smooth soft texture below, the perfect combo!

Best of all this is a great meal to encourage non-vegan friends, who may otherwise be put off by tempeh!

Does this taste like shepherds pie? Honestly, I have no idea! (I haven’t eaten it since I was 10) However, it’s a favourite among my omni friends. Even my father, who usually eats red meat everyday, said that he would happily supplement a meat meal for this once a week. I take that as high praise!

Winter is the perfect time to indulge in this delicious British favourite so I hope you give it a try. If you do, please let me know your thoughts and leave a comment or stop by my Facebook Page.

Enjoy!

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5 from 1 vote

Sheepless Pie

Course Main

Servings 6 Servings

Author Tallulah

Ingredients

• 280 g oyster mushrooms diced
• 200 g green beans - topped tailed and diced
• 6-8 spring onion greens
• 2 medium courgettes 400g, chopped
• 3 medium carrots 200g, chopped
• 2 low-FODMAP stock cubes 2 cups water
• 1 can lentils 265g, rinsed and drained *
• 1 medium fennel bulb 260g topped, tailed and sliced
• 1 tsp garlic infused olive oil g.o.o
• 2 tbsp brandy
• 2 tbsp tomato puree
• 1 tbsp grainy mustard
• 2 tsp balsamic vinegar balso
• 2 tbsp fresh chopped rosemary
• For the mash
• 4 med/large potatoes pots (700g)
• ¼ tsp nutmeg in potato
• 2 tsp garlic infused olive oil goo, in potato
• 1 tsp goo to brush on top of potato
• More nutmeg on top of potato, circa 1/4 tsp
• Salt and black pepper to taste

Instructions

• Preheat the oven to 175C
• Wash and peel the potatoes then boil in a large saucepan 
• In the meantime put 1 tsp goo, the spring onion greens and sliced fennel into a large pan on a medium-low heat and stir until browning
• Add the chopped courgettes and diced mushrooms to the spring onion pan, and mix well, (circa 5 minutes, to allow liquid to evaporate)
• Add the chopped carrots and diced green beans, (to the spring onion pan) mix well and turn up the heat to medium, cook until they begin to soften 
• Add the lentils (again to the spring onion pan!), stock, tomato puree, mustard, balso, brandy and rosemary. Mix well. Simmer, lid on, whilst you finish potatoes
• Drain and mash the potatoes. Add 1/4 tsp nutmeg and 2 tsp goo (into the pots) keep the remaining 1 tsp goo to brush on top of the mash (to help brown it) and sprinkle with 1/4 tsp extra nutmeg and freshly ground black pepper
• Put all the veg/lentil mix into a baking dish and cover with the pots (don’t press/flatten them down as it’ll make them too dense) 
• Bake in the oven for 45 mins. Serve immediately. 
• Enjoy!

Notes

*If you have a big appetite this recipe can be made for 4 (large servings). However in order not to exceed your lentil allowance, if you're making this for 4, only use 184g lentils and add more diced mushroom.

Tip: I like my vegetables finely chopped for this, the consistency is then more like ‘shepherds pie.’

You can use any kind of brandy, cognac or sherry for this. I have made it with both Martell Cognac (which was on offer at my local Sainsburys) and Valdespino Jerez sherry… I actually prefer the Valdespino, but you can use whatever you like - just check to make sure it's vegan! 

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