Vegetarian Shepherd’s Pie

Name: Vegetarian Shepherd’s Pie
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves: 4-6
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 3 cloves of garlic, crushed; 1 stick of celery, finely chopped; 2 small carrots, finely chopped; 1 aubergine, finely chopped; ½ tsp salt; Freshly ground black pepper; 1 tbsp ras el hanout; 60 g quinoa; 1 x 400 g tin of chickpeas, drained; 400 g tinned chopped tomatoes; 200 ml vegetable stock; Mashed potato for topping

Preparation info

Serves:
4-6

Difficulty
Easy
Ready in
1 hr 5

Appears in

Anna's Family Kitchen

By Anna Stanford

Published 2022

About

The filling for this pie is packed with veg, chickpeas, quinoa and Moroccan spices. You don’t have to go to the effort of piping the mashed potato, but it will give you a lovely crispy topping.

Ingredients

2 tbsp olive oil
1 onion, finely chopped
3 cloves of g

Gluten-free
Vegan
Pie

Method

Heat the oil in a pan and add the onion, garlic, celery, carrot and aubergine along with the salt and lots of black pepper (about 10 grinds).

Soften all the veggies for 10-15 minutes before adding the ras el hanout, quinoa, chickpeas, chopped tomatoes and stock. Bring to the boil and simmer for 20 minutes.

Spoon the pie filling into an ovenproof dish and top with mashed potato,