Vegan Shepherd's Pie: A Tasty Take on a Traditional Recipe by Jamie Oliver
Because of its creamy mashed potato topping and substantial filling, shepherd's pie has long been a favourite comfort food. However, a classic shepherd's pie could seem a little out of the question for vegans or anyone trying to eat more plant-based foods. Fortunately, a vegan version that is as filling, substantial, and flavourful as the original has been created by British chef Jamie Oliver, who is well-known for his simple and easy dishes. Let's get started on this delicious cuisine that will appeal to both vegans and non-vegans.
Why Shepherd's Pie Is Vegan?
Although lamb or beef are typically used to make shepherd's pie, a vegan version can be just as tasty and comforting without using any of these animal ingredients. Jamie Oliver's vegan shepherd's pie is amazing because it uses plant-based ingredients that taste and feel like meat but yet have a satisfying flavour. This vegan shepherd's pie demonstrates that you don't need meat to make a filling meal because it is loaded with vegetables, lentils, and flavourful seasonings.
For people who want to eat more responsibly or lessen their carbon footprint, the vegan version of shepherd's pie is a fantastic choice. It is also quite adaptable, making it ideal for meal preparation, weeknight dinners, and even as a show-stopper at holiday parties.
Jamie Oliver's Vegan Shepherd's Pie's Key Ingredients
1. Lentils
A great alternative to meat in shepherd's pie is lentils. They absorb flavours well and have a substantial texture. They also contribute a significant quantity of fibre and protein, which makes this dish nourishing and satisfying. Because they maintain their shape during cooking and mix well with the filling, Jamie uses brown or green lentils.
Vegetables 2.
A range of veggies gives the dish colour and taste. The filling's foundation is made up of carrots, celery, onions, and garlic, with peas and mushrooms adding more layers of flavour and texture. In particular, the mushrooms provide the pie an earthy flavour that helps replicate the rich flavour of classic shepherd's pies made with beef.
3. Spices & Herbs
Jamie's recipe's flavourful blend of herbs and spices gives it depth. Smoked paprika provides a little depth, and the lentil filling is infused with earthy, savoury aromas from the thyme, rosemary, and bay leaves. A hefty amount of salt and pepper, to taste, completes the seasoning.
4. Potatoes
You can't go wrong with creamy mashed potatoes as the topping. Jamie utilises floury potatoes, such as Maris Piper, which mash up beautifully and become creamy. The mashed potatoes are decadent without the dairy thanks to a little plant-based butter and plant milk.
5. Vegetable Broth with Tomato Paste
Jamie combines vegetable broth and tomato paste to make a rich, savoury base for the filling. These components enhance the dish's overall profile by adding a rich, umami flavour. The lentils and vegetable broth combine to provide a hearty, satisfying filling that tastes well with the creamy mashed potatoes on top.
6. Worcestershire sauce made without meat
The mixture is given a tangy, savoury boost with a dash of vegan Worcestershire sauce, which helps to mimic the umami flavour of conventional meat-based shepherd's pie. Although optional, this component is strongly suggested due to its rich flavour.
Jamie Oliver's Recipe for Vegan Shepherd's Pie
Let's dissect how to prepare this delectable dinner!
Substances
Regarding the filling:
Two tablespoons of olive oil; one large diced onion; two peeled and diced carrots; two celery stalks; two minced garlic cloves; two cups of sliced mushrooms; one cup of rinsed green or brown lentils
Four cups of vegetable broth, two tablespoons of tomato paste, one tablespoon of soy sauce or tamari, two teaspoons of dried thyme, two teaspoons of dried rosemary, two bay leaves, salt and pepper to taste, one cup of frozen peas, and one tablespoon of vegan Worcestershire sauce were needed.
For the topping of mashed potatoes:
One kilogramme of floury potatoes, such Russet or Maris Piper
2 tablespoons of vegan butter
A quarter cup of plant-based milk (oat milk is good)
To taste, add salt and pepper.
Guidelines
First Step: Get the filler ready
Prepare the vegetables: In a large pan, heat the olive oil over medium heat. Add the celery, carrots, and diced onion. Cook until tender, about 5 minutes. After adding the garlic and the sliced mushrooms, simmer for a further five minutes, or until the mushrooms have started to brown and release their moisture.
Insert the lentils: Add the washed lentils and then the tomato paste, soy sauce (or tamari), bay leaves, thyme, and rosemary. Add salt and pepper for seasoning.
The lentils should be soft and the liquid should have diminished after 30 to 40 minutes of simmering. Simmer: Bring the mixture to a boil, then lower the heat to low. Add a bit extra water or broth if the mixture becomes too dry.
Add peas and Worcestershire sauce: Stir in Worcestershire sauce (if using) and frozen peas. After another five minutes of simmering, turn off the heat and throw away the bay leaves.
Mash the potatoes in Step 2
Peel and cut the potatoes into uniform pieces before bringing them to a boil. The potatoes should be fork-tender after 15 to 20 minutes of cooking in a pot of salted water that has been brought to a boil.
Mash the potatoes: After draining, put the potatoes back in the pot. Add the plant-based milk and vegan butter. Mash until creamy and smooth. To taste, add salt and pepper.
Step 3: Pie assembly
Preheat oven: Set the oven temperature to 200°C (400°F).
The lentil mixture should be spooned onto a large baking dish in order to lay the pie. Using a spatula to level it out and make a lovely, even layer, spread the mashed potatoes on top. You can lightly score the potatoes' tops with a fork to add more texture.
The pie should be baked for around 20 minutes, or until the top is brown and just beginning to crisp up, after the oven has been prepared.
When finished, take it out of the oven and allow it to cool for a few minutes before serving. This makes cutting the filling simpler by allowing it to solidify a little.
Hints and Modifications
Feel free to experiment by adding additional vegetables to the filling, including spinach, butternut squash, or parsnips. More is always better!
Gluten-Free: Use gluten-free Worcestershire sauce and soy sauce for a gluten-free version. You can also replace the filling with gluten-free lentils.
Spices: If you prefer a little spiciness, mix in some hot sauce or a pinch of chilli flakes with the filling.
This dish can be prepared in advance and frozen for up to three months or kept in the refrigerator for up to three days. To serve, simply bake it till browned.
Wrap-up
With its flavourful and gratifying textures, Jamie Oliver's vegan shepherd's pie is a delicious twist on a classic British meal. This recipe is sure to become a family favourite because of its flavourful blend of herbs and spices, creamy mashed potato topping, and substantial lentil filling. This dish has something for everyone, regardless of whether you're vegan or just searching for a hearty, plant-based supper. Make a batch to eat during the week, serve it for a Sunday family meal, or enjoy it on a chilly winter's evening—this vegan shepherd's pie is sure to please!
1. Can I use a different type of lentil for the filling?
Yes, you can use different types of lentils in the filling. While Jamie Oliver’s recipe calls for green or brown lentils, you can also use red lentils. However, keep in mind that red lentils cook faster and tend to break down into a mushier texture, which might result in a different consistency for the filling. Green or brown lentils hold their shape better and offer a more substantial texture.
2. Can I make the mashed potatoes ahead of time?
Yes, you can prepare the mashed potatoes ahead of time. Simply make the mashed potatoes as instructed, let them cool, and store them in an airtight container in the fridge for up to 3 days. When you're ready to assemble the pie, just reheat the mashed potatoes gently before spreading them over the lentil filling.
3. Is there a way to make the pie gluten-free?
Yes, the vegan shepherd’s pie can easily be made gluten-free. Just ensure that the soy sauce or tamari you're using is gluten-free, and check that your Worcestershire sauce is also gluten-free. As long as you use certified gluten-free ingredients, the recipe will be safe for those avoiding gluten.
4. Can I freeze vegan shepherd’s pie?
Yes, you can freeze the assembled vegan shepherd’s pie. It freezes well both before and after baking. To freeze, allow the assembled pie to cool completely, then wrap it tightly in plastic wrap or foil and place it in an airtight container or freezer bag. When you're ready to enjoy it, bake from frozen at 180°C (350°F) for 50-60 minutes, or until heated through and golden on top.
5. What can I use if I don't have vegan Worcestershire sauce?
If you don’t have vegan Worcestershire sauce, you can substitute it with a mixture of soy sauce or tamari (for a gluten-free option) and a splash of apple cider vinegar. A dash of liquid smoke can also help replicate the tangy, smoky flavor of Worcestershire sauce. Alternatively, you can omit it entirely if you prefer.
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