vegetarian shepherd’s pie

This is another old New Zealand favourite from Alison Holst’s Meals Without Meat. I have adapted it to make it tyramine free and I still really enjoyed it.  It takes a bit of time so it’s not a recipe you can leave to the last minute. IMG_9562


3 medium potatoes (it is tasty to swap a potato for a kumera here)
2 tablespoons butter
milk (rice, cow, oat)

1 cup of dry kidney beans if un-soaked cook rapidly for 15mins then cook 60-90 until tender enough to squash. Reserver 1 1/2 cups of the beans cooking liquid. This liquid will be added latter to the cooked veggies & bean mix.

1 Tbspn olive oil
1 large leek
1 large clove of garlic
salt and pepper to taste
1 cup chopped mushrooms
3 tablespoons flour (or gluten-free flour) this is to thicken the sauce so arrowroot four (tapioca flour) is fine.
1  tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano
2 tablespoons chopped fresh parsley
Cook the beans and leave them standing in the reserver 1 1/2 cups of cooking liquid.
Wash potatoes and cook in lightly salted water. Drain, and mash with the butter and a bit of milk to get a good creamy consistency.
In a large saucepan cook heat the olive oil then add the chopped leeks stir until they are tender and brown then add the garlic salt & pepper and the mushrooms. Then the veggies all look cooked add the flour stir it in over a moderate heat until the flour has warmed slightly. Then stir in the beans and the liquid and the herbs keep stirring constantly until mixture has thickened.
Transfer mixture to ovenprof dish. Cover with mash potato.
You can serve straight away but I like to cook for 20mins at 180°C.


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