Vegetarian Shepherd's Pie

Shepherd's pie without the lamb! It's not only possible it tastes better. The creamy mash potatoes cuddle up against sweet gravy soaked, tomato tanging, lip-smacking vegetables and lentils. It's comfort and home in a bowl. To be made on these rainy Sundays that still manage to creep upon us in the summer.

For the mash topping you could use half sweet potato and half plain, or half parsnip and half Maris, or even full-on Maris if you prefer. Sweet potato does give it a creamier, sweeter edge, so push yourself to go down this road. Don't be a stickler for the rules with the vegetables, choose which ever kind you fancy to add in with the lentils. Mushrooms and carrots are really great as they sit in nicely with all that tangy Worcester sauce and mushroom ketchup. There are lots of recipes that call for peppers in VSP* but I think their sharpness and soggy texture after cooking doesn't sit all that well in this dish. The king of VSP or any old SP has to be sweet, but still gravy like, tomatoey but still robust and savoury, the mash should be creamy but a little bit lumpy and rough round the edges...and the whole thing doesn't miss the meat.

*Vegetarian Shepherds Pie

Ingredients:
200g black eyed beans
100g Beluga lentils (or green)
1 red onion
2 medium carrots
2 garlic cloves
4 Portobello mushrooms
1 tbsp olive oil
1 dried bay leaf
2 tsp herbs (dried work well in this and use either thyme, rosemary, or oregano)
4 tbsps mushroom ketchup
1 tbsp Worcester sauce
2 tbsps tomato puree
1 x 400g tin chopped tomatoes
Salt and Black Pepper

For the topping:
2 medium sized Sweet potatoes (about 500g worth)
2 medium sized Maris Piper potatoes (about 400g worth)
Milk, approximately 1 tbsp semi-skimmed
Butter
Salt and Black Pepper

I use dried black eyed beans, and yes they should be soaked over night, but if you've forgot like I did or don't have the time they are fine if you bring them to the boil on a medium heat. Place in enough clod water to cover by about 2cm, wait until they boil. Leave for 5 minutes, then reduce the heat very low and leave for 30 minutes. Turn off the heat and leave to soak for 10 minutes or so before draining them. Set aside.

Pre-cook the lentils by the packet instructions, depending on which you chose to use. Usually this entails bringing to the boil then simmering for about 30 minutes. Drain and set aside.

Bring a large pan of salted water to the boil on a medium heat. Peel and chop the potatoes into rough chunks. Add to the water and simmer for 7 minutes until soft and you can easily put a knife through them. Drain and place in a large bowl with the milk butter and extra salt and pepper seasoning and mash mash mash away. I have a phobia against modern day mash that is so smooth it resembles Smash so I stop when it's all still a bit lumpy, adding more butter or milk though will still allow them to have a really creamy texture but with some depth and thickness to it. That's how mash is supposed to be, right?

Pre-heat the oven to 180 degrees C, 356 F, gas mark 4.

Peel and chop the carrots (1cm small cubes), red onion (finely), and garlic (finely). Remove one or two of the leeks outer layers and slice slightly down the center form top to bottom. Fan out the layers under running cold water to remove any dirt that may still be in there. Rinse and roughly chop the mushrooms.

Heat the oil in a large pan over a medium heat. Add the bay leaf and cook for 2 minutes. Add the onion, garlic, carrots, leek and mushrooms. Stir and cook for 5 minutes until they begin to soften. Add the herbs. Cook for 2 minutes more. Add the mushroom ketchup and tomato puree and cook for 1 minute more then add the black eyed beans and lentils. Stir through and add the tinned tomatoes and 300ml of water. Keep stirring all of this together and allow to simmer on a low heat for 15 minutes.

Add the Worcester sauce. Season with plenty of salt and pepper. Stir and taste test. I gage here whether to shake in some more mushroom ketchup, add more puree or more salt. Just play about with the ingredients and leave it for 10 minutes more, stirring form time to time on a low heat.

Once the sauce has thickened and tastes how you like it. Empty into an oven proof baking dish, (approximately 12 x 7 inches) and cover roughly with the mash potato topping. Place in the oven for 40 minutes until the mash has started to brown at the edges and you can see the sauce bubbling from underneath.

Serves 4 or 2 very hungry.