LENTIL & BLACK GARLIC VEGAN SHEPHERD’S PIE

SERVES: 6-8

PREP TIME: 20 minutes | COOK TIME: 45 minutes

INGREDIENTS

3 tbsp cumin

2 tbsp coriander

1 tbsp ground sweet paprika

Olive oil

1 whole celery stalk

1 whole leek

5 garlic cloves

2 strings of rosemary

2 bay leaves

2 tbsp tomato puree

300g uncooked green or brown lentils

1 litre (about 4 cups) vegetable stock

Small bunch of fresh parsley leaves

300g mixed frozen carrots and peas

20g dried porcini mushrooms

50g The Original Black Garlic cloves

2-3 tablespoons flour

1 kg potatoes

5 tbsp plain, vegan yoghurt

Salt & pepper to taste

METHOD

In a large saucepan, cover the potatoes with well-salted water and cook over a medium heat for about 20 minutes, until soft.

Meanwhile, heat 4–5 tablespoons of olive oil in a small pan. Stir in the cumin and coriander and cook for around 3 minutes, until fragrant.

In a large deep pan, soften the celery, leek and garlic in a splash of olive oil for about 10 minutes, stirring regularly.

Add the cumin and coriander paste, paprika, rosemary, bay leaves, tomato purée, lentils, stock, parsley, carrots, peas and dried mushrooms. Bring to a simmer, cover and cook for 20–25 minutes, until the lentils and carrots are tender. Stir occasionally, adding a little more stock if needed.

In a separate small pan, cook the flour in 4 tablespoons of olive oil over medium heat for 2–3 minutes, until lightly browned and nutty. Stir this into the filling to thicken.

Season to taste, transfer to a baking dish (or individual dishes), scatter over the black garlic and gently press it into the filling.

Drain the potatoes, mash with yoghurt until creamy, adjust seasoning and spoon over the pie filling.

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