COMFORT FOOD | VEGAN SHEPHERD'S PIE WITH GREEN BEAN MASH

amy-goodrich (70)in #food • 6 years ago

Classic comfort food with a vegan twist. Thankfully, comfort food can be healthy, too. Made this variation with a delicious green bean mash. A super satisfying vegan dinner meal my table guests enjoyed.

Lots of smiles, laughter and happy bellies…. Perfect evening!

Though there were no CRUNCHY CHICKPEA FLOUR CHOCOLATE ALMOND COOKIES left, they would have been the perfect treat to serve with a cup of tea or coffee after dinner.

Instead of these cookies, I whipped up a quick batch of avocado chocolate mousse. Super yum and made in less than 5 minutes!

VEGAN SHEPHERD'S PIE WITH GREEN BEAN MASH

INGREDIENTS (serves 4)

For the green bean mash

4 cups potatoes, peeled and chopped
2-2.5 cup green beans, chopped in smaller pieces
½ cup onion, chopped
1-2 cloves of garlic, minced
½ cup water
¾ to 1 cup freshly chopped parsley
Sea salt, black pepper, and ground nutmeg to taste
Splash of plant milk

For the veggie mix

½ cup onion, chopped
2 cloves of garlic, minced,
2 cups carrot, chopped
1 cup bell pepper, chopped
2 cups white cabbage, shredded
1 cup tomatoes, chopped
¾ cup lentils or beans if your choice (I used split mung beans)
2 cups water
2 tsp dried oregano
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika powder
Sea salt and black pepper to taste
¼ cup toasted sunflower seeds

DIRECTIONS

For the mash

1.Cook potatoes in lightly salted water.

In a pan or skillet with a lid, heat cooking oil over medium heat. Sauté onion for 4-5 minutes, then stir in garlic and green beans. Cook for 1-2 minutes before adding the water. Cover and cook until soft. Stir occasionally and add more water if needed.
Blend green beans until smooth. Drain potatoes and mash with green bean paste, parsley, plant milk, sea salt, black pepper, and nutmeg.

For the veggie mix

In a cooking pot (I used my Dutch oven as it can go straight in the oven after without making more dirty dishes)), heat cooking oil over medium heat. Cook onion until fragrant. This will take about 4-5 minutes. Then add garlic, carrots, and bell pepper and cook, while stirring, for a few minutes more.
Add all other ingredients, except the toasted sunflower seeds and cook, covered, until the lentils and veggies are soft. Stir occasionally and add more water if needed. Add sunflower seeds when the veggie mix is ready.
Preheat oven to 200C or 400F.
Add the stew to an oven-safe pan (I used the same pot as I cooked the stew in) and top with the green bean mash. Cook in the oven until the mash slightly browns. Top with extra roasted sunflower seeds and serve!