Cider, Vegetable, Lentil and Bean Pie with Swede and Potato Mash (v)

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The teen doesn’t like shepherd’s pie very much, but this was far enough away from the usual recipes that he tolerated it. The husband and I on the other hand really enjoyed it 😉 Make sure you use vegan cider!

For four portions you need

  • 1 leek, cut into 0.5cm slices
  • 2 medium onions, roughly chopped
  • 2 carrots, cut into 0.5cm discs
  • 1 head broccoli cut into bite size florets
  • 1/2 cauliflower cut into bite size florets
  • 400ml dry cider
  • 300ml water
  • 4 tsp stock powder
  • 1 can black eyed beans, rinsed
  • 1/2 cup red lentils
  • 1 tsp cornflour slackened with a little cold water
  • A little olive oil
  • A little vegan marge
  • 1 tbsp nutritional yeast
  • salt and pepper
  • 2 tsp dried sage
  • 1 medium swede, peeled and cut into 1cm cubes
  • 2-3 medium potatoes, peeled and cut into 2cm cubes
  1. Begin by sauteing the leeks, onion and carrot in the olive oil for 10 mins. Cover with a lid to help them steam cook.
  2. Meanwhile, place the swede in a large pan and cover with cold water. Bring to the boil and cook for 12 mins.
  3. Add the lentils, cider, stock, water and sage to the stew pan and bring to the boil. Reduce the heat and simmer, covered, for 10 mins.
  4. After 12 mins, add the potatoes to the swede pan, bring back up to the boil and cook for a further 12 mins.
  5. Add the broccoli, cauliflower and black eyed beans to the stew pan. Cook covered for 8 mins.
  6. Drain the swede and potatoes, add the marge and nooch and mash until as smooth as you can get it (it won’t be totally smooth due to the swede).
  7. Take the stew off the heat and add the cornflour mix to thicken the sauce. Season to taste.
  8. Layer the stew in the bottom of an oven proof dish. Top with the mash and then bake at 170 degrees for 45 mins until bubbling and browned. Enjoy.

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