Restaurant 1861

Fine food worth the extra mile!

Vegan shepherd's pie with a sweet potato topping


A medium diced aubergine
A large, diced carrot
One can (40 ml) of borlotti beans (drained)
One can (40 ml) of black beans (drained)
Chopped tomatoes (one can or equivalent fresh)
Two diced celery sticks
A thinly sliced medium onion
Three crushed cloves of garlic
110g of vegetable stock
1½ tablespoons of soy sauce
½ teaspoon coriander powder
1 teaspoon of dried mixed herbs
Salt and pepper to taste
One extra large Maris Piper potato cut into 2cm cubes.
One extra large sweet potato or yam, cut into 2cm cubes
3 tablespoons of coconut oil or olive oil

Sauté the onion in a large pan on a medium heat for 5 minutes. Add a splash of water to coat the pan to prevent the onion sticking, then add the celery and garlic. Continue to sauté for another 5 minutes.
Add the beans, carrot, aubergine, crushed tomatoes, soy sauce, stock, coriander powder, and mixed herbs and bring to a boil.
Reduce the heat then simmer for 15-20 minutes while stirring frequently.  The vegetables should be tender. Remove from the heat and set aside.
Boil the Maris Piper potato and simmer for 5 minutes. Add the sweet potato or yam and continue to simmer for another 10 minutes until both diced potatoes are cooked.
Drain the water and add the oil, salt, and pepper, then mash until fluffy.
Pour the bean mix into a deep oven-proof dish. Spoon over the mash, make sure the filling is covered by forking out the potatoes.
Place under the grill for 10 minutes until the mash is crispy.
Serve with your favourite green vegetables.