Tuesday , May 17 2022
Shepherdless Pie 1

Shepherdless Pie

Shepherdless Pie 2

The Plant Power Doctor www.gemmanewman.com

Comfort food at its best from Dr Gemma Newman and her new cookbook, The Plant Powered Doctor.

This is one of my favourite recipes. My family loves this take on classic comfort food and always ask for seconds. I haven’t put any green vegetables in but they can be added easily. This is best served with a large bowl of green peas.

  • Extracted from The Plant Power Doctor by Dr Gemma Newman (Ebury Press, £16.99) Photography by Dave Brown

Serves Four


1 tbsp olive oil (optional)
1 onion, finely chopped
1 stick celery, finely chopped
300g of selection of root veg, use what you have: carrot, beetroot, parsnip, celeriac, diced
2 garlic cloves, finely chopped
400g of cooked brown lentils
1 sprig of rosemary, finely chopped (or dried herbs)
1 sprig of thyme, finely chopped (or dried herbs)
1 tbsp of mustard ketchup

1tsp of Dijon mustard
100ml of red wine (optional)
300ml of vegetable stock

For the mash
700g of potatoes, peeled and chopped
3 garlic cloves, unpeeled
75ml of plant-based milk
25g of breadcrumbs
A small bunch of parsley

If using oil, heat it in a large saucepan. Add the onion, celery and selection of vegetables and sauté until lightly browned. If not using oil, add all the vegetables to the saucepan with 1–2 tbsp water, and sauté, adding more water if it becomes too dry, until the vegetables are lightly browned.

Add the garlic and cook for a further couple of minutes, then stir in the lentils, herbs, mustard ketchup and Dijon mustard. Pour in the red wine and bring to the boil. Allow the wine to boil away almost completely, then add the vegetable stock. Continue to simmer until the vegetables are tender.

While the base is cooking, boil the potatoes in plenty of salted water with the garlic until tender. Drain thoroughly and squish the garlic out of its skins. Add to the potatoes with the plant-based milk and mash thoroughly.

Preheat the oven to 200°C/400°F/gas mark 6. Arrange the vegetables in the base of an ovenproof dish, then top with the mashed potatoes.

Mix the breadcrumbs and parsley together and sprinkle over the potatoes. Bake in the preheated oven for around 30 minutes until lightly speckled brown and bubbling.

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