We’re sharing some of Team MFML’s favourite winter warmer recipes. This week Jessica Crisp who heads Operations, Organisation and Marketing offers a delicious Vegan version of Shepherdess pie with a twist.
For the Shepherdess Pie filling
- 1 large leek chopped into half moons
- 2 carrots thinly sliced
- 1 red onion roughly chopped
- 2 cloves garlic roughly chopped
- 2 peppers chopped into chunks
- handful of green beans sliced
- 200g mushrooms roughly chopped
- 100g frozen peas
- big handful of spinach roughly chopped
- 1 can green lentils, drained
- 2 cans chopped tomatoes
- 1 tbsp olive oil
- 1 tbsp tomato puree
- 2 tbsp balsamic vinegar
- 1 tbsp mixed herbs
- 1 tsp marmite
- brown sugar 1/2 – 1 tsp
For the potato topping
- 4 sweet potatoes chopped into small chunks
- 1 heaped teaspoon mustard
Heat the oven to 200c.
Heat the olive oil in a large pan and add the onion, leek, carrots, peppers, green beans and herbs. Season and gently sauté until the veg softens.
Add the garlic, mushrooms, and balsamic vinegar and cook for another 5 minutes before adding the chopped tomatoes, puree, marmite, sugar and 100ml water. Simmer for about 20 minutes, adding a splash of water if needed.
While the vegetables are simmering, add the potatoes to a pan of boiling salted water and cook for about 15 minutes or until soft. Drain and mash with the mustard and seasoning, keeping it on a low heat for a few minutes until the mash dries out a bit.
Add the spinach, lentils and frozen peas to the veg mixed and cook for a further 5 minutes before transferring to a large baking dish. Cover the veg mix with the mashed potato and bake in the oven for about 20-30 minutes.
Favourite Winter Warmers
If you want more winter warming recipe inspiration, how about this Warm Butternut and Tahini Salad? If you make our Shepherdess Pie, why not share the results in the Movers’ Group or share your favourite recipe with us.
About Jessica Crisp:
Jessica is organisation, operations and marketing! She is a trained Reflexologist and everyday mover, finding absolute joy in travelling, sustainability, nature and exploring with her dog, Joy. Jessica manages the newsletter, film shoots and content calendar.