Page 10 - Forest Row Local January Edition
P. 10

10 January 2022 • Forest Row Local
Happy New Year everyone! I hope 2022 is a healthy, happy year for you all.
It’s veganuary time again, so we’re going to start off the year with a warming, nourishing vegan shepherdess pie.
1. Chop the potatoes & sweet potatoes, place in a saucepan with enough water to cover. Bring to the boil, then simmer till all the potatoes are soft & cooked through.
2. Meanwhile, place the stock and the dried mushrooms into a saucepan and bring to the boil, then take off the heat, cover and leave to stand for 10 mins.
3. Chop the shallot, button mushrooms, carrot & celery and add to a large frying pan. Add the olive oil & white wine and fry over a medium heat until the veg have softened. (You can add a little water if necessary).
4. Remove the dried mushrooms from the stock (I used a slotted spoon). Add about 2/3 of the stock to the frying pan with the marmite and the redcurrant jelly, stir well to combine, then leave to simmer whilst you move to step 5.
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200g cooked puy lentils or green lentils (you can use a can of ready cooked lentils or cook them yourself).
200g sweet potato, peeled weight. 200g potato, peeled weight
100g button mushrooms
1 carrot
1 peeled shallot
1 stick celery
400 ml vegetable stock (from a cube or homemade)
1 tablespoon plain flour
1 tablespoon redcurrant jelly
1 teaspoon marmite
10g dried mixed mushrooms
2 tablespoons white wine
2 tablespoons light olive oil or other cooking oil
Unsweetened vegan milk (I used soy here)
Flora or similar vegan spread.
  5. Place a heaped tablespoon of flora in another saucepan, melt over a medium heat, & mix
in a heaped tablespoon of plain flour - mix
together to make a roux. Add the remaining
1/3 of the stock slowly, whisking all the time
so no lumps (if you DO get lumps, sieve the mixture) Then add the entire contents of the 8. frying pan to the saucepan, along with the
cooked lentils, stir well so that it’s all combined, and transfer to a baking dish.
Sorry about all the washing up! By Ella Easton
01342 889 455
Drain the potatoes, mash with the milk alternative, some flora or similar, season to taste, then pile the mash onto the lentil mixture.
You could top with dried herbs, vegan cheese and or sliced tomatoes.
Bake at 180 c for 30 mins, then serve.

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