Vegan shepherd’s pie with lemon garlic Tenderstem recipe
To make the base, heat the oil in a medium-large saucepan. Add the leek, carrots, green beans and celery and fry for 2 minutes. Stir in the mixed herbs, chilli flakes, kidney beans and lentils and then pour in the stock. Mix the cornflour with 2 tablespoons water in a small bowl. Stir the cornflour mixture into the pan, followed by the Worcestershire sauce, soy sauce, rosemary sprig and season with salt and pepper. Gently simmer for around 10 minutes, then remove from the heat. Remove the rosemary sprig and discard. Set the base aside. To make the topping, place the potatoes in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat to a simmer. Cook until tender, which will take around 10–25 minutes, depending on the size of the potatoes. Drain the potatoes in a colander, then return them to the saucepan. Mash until smooth with a potato masher. Drizzle in the oil, add the mustard and sea salt and season with black pepper. Stir in the milk and use a fork to fluff up the mash, getting rid of any remaining lumps at the same time. Finally, stir in the parsley. Preheat the oven to 220C/200C Fan/Gas 7. To assemble the shepherd’s pie, pour the base into an ovenproof baking dish that is about 20x30cm/8x12in. Spoon the mash on top and use a fork to level the surface. Bake in the oven for 20–25 minutes, until golden brown, crisp on top and bubbling.Meanwhile, to make the Tenderstem broccoli, place a medium lidded frying pan or wok over a medium heat. Rinse the Tenderstem under cold water and add to the pan (you want to hear a nice sizzle). Cover with the lid and cook for a couple of minutes, tossing once or twice so it doesn’t burn. Take off the lid and drizzle over the oil. Place the lid back on and cook for a couple of minutes more, shaking the pan from time to time to make sure it doesn’t burn. Mix the garlic, lemon juice and lemon zest together in a small bowl. Stir the garlic mixture and sea salt into the Tenderstem, then cover and cook for a further minute. Serve the vegan shepherd’s pie alongside the lemon and garlic Tenderstem broccoli. To make the base, heat the oil in a medium-large saucepan. Add the leek, carrots, green beans and celery and fry for 2 minutes. Stir in the mixed herbs, chilli flakes, kidney beans and lentils and then pour in the stock. To make the base, heat the oil in a medium-large saucepan. Add the leek, carrots, green beans and celery and fry for 2 minutes. Stir in the mixed herbs, chilli flakes, kidney beans and lentils and then pour in the stock. Mix the cornflour with 2 tablespoons water in a small bowl. Stir the cornflour mixture into the pan, followed by the Worcestershire sauce, soy sauce, rosemary sprig and season with salt and pepper. Mix the cornflour with 2 tablespoons water in a small bowl. Stir the cornflour mixture into the pan, followed by the Worcestershire sauce, soy sauce, rosemary sprig and season with salt and pepper. Gently simmer for around 10 minutes, then remove from the heat. Remove the rosemary sprig and discard. Set the base aside. Gently simmer for around 10 minutes, then remove from the heat. Remove the rosemary sprig and discard. Set the base aside. To make the topping, place the potatoes in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat to a simmer. Cook until tender, which will take around 10–25 minutes, depending on the size of the potatoes. To make the topping, place the potatoes in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat to a simmer. Cook until tender, which will take around 10–25 minutes, depending on the size of the potatoes. Drain the potatoes in a colander, then return them to the saucepan. Mash until smooth with a potato masher. Drain the potatoes in a colander, then return them to the saucepan. Mash until smooth with a potato masher. Drizzle in the oil, add the mustard and sea salt and season with black pepper. Stir in the milk and use a fork to fluff up the mash, getting rid of any remaining lumps at the same time. Finally, stir in the parsley. Drizzle in the oil, add the mustard and sea salt and season with black pepper. Stir in the milk and use a fork to fluff up the mash, getting rid of any remaining lumps at the same time. Finally, stir in the parsley. Preheat the oven to 220C/200C Fan/Gas 7. To assemble the shepherd’s pie, pour the base into an ovenproof baking dish that is about 20x30cm/8x12in. Spoon the mash on top and use a fork to level the surface. Bake in the oven for 20–25 minutes, until golden brown, crisp on top and bubbling. Preheat the oven to 220C/200C Fan/Gas 7. To assemble the shepherd’s pie, pour the base into an ovenproof baking dish that is about 20x30cm/8x12in. Spoon the mash on top and use a fork to level the surface. Bake in the oven for 20–25 minutes, until golden brown, crisp on top and bubbling. Meanwhile, to make the Tenderstem broccoli, place a medium lidded frying pan or wok over a medium heat. Rinse the Tenderstem under cold water and add to the pan (you want to hear a nice sizzle). Cover with the lid and cook for a couple of minutes, tossing once or twice so it doesn’t burn. Take off the lid and drizzle over the oil. Place the lid back on and cook for a couple of minutes more, shaking the pan from time to time to make sure it doesn’t burn. Meanwhile, to make the Tenderstem broccoli, place a medium lidded frying pan or wok over a medium heat. Rinse the Tenderstem under cold water and add to the pan (you want to hear a nice sizzle). Cover with the lid and cook for a couple of minutes, tossing once or twice so it doesn’t burn. Take off the lid and drizzle over the oil. Place the lid back on and cook for a couple of minutes more, shaking the pan from time to time to make sure it doesn’t burn. Mix the garlic, lemon juice and lemon zest together in a small bowl. Stir the garlic mixture and sea salt into the Tenderstem, then cover and cook for a further minute. Mix the garlic, lemon juice and lemon zest together in a small bowl. Stir the garlic mixture and sea salt into the Tenderstem, then cover and cook for a further minute. Serve the vegan shepherd’s pie alongside the lemon and garlic Tenderstem broccoli. Serve the vegan shepherd’s pie alongside the lemon and garlic Tenderstem broccoli.