Veggie Shepherd’s Pie from Chef Tom Allbrook


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Ingredients:

  • 1x Sweet potato (Large)
  • 1x Normal potato (Large)
  • 2x Banana shallot
  • 3x Smoked garlic gloves
  • 1x Tin flageolet beans
  • 1x Small tin butter beans
  • 1x Tin Italian plum tomatoes
  • 1x Veg stock cube
  • 1x Pinch of dried chilli flakes
  • 1x Tsp. Smoked paprika
  • Salt & Pepper to taste
  • 50g feta
  • 70g gruyere cheese
  • 30g butter

Method:

Peel the sweet and normal potato and chop them into small chunks. This will help them cook quicker. Then places in a pan of boiling water and cook for about 20 25 mins.

Finally dice your shallots and garlic and put place in a medium sized saucepan that is hot with a glug of oil and sweat them down add your spices, and rest of your ingredients, plus a ½ a glass of boiling water and leave to cook out for 15 to 20 mins.

Now return to your spuds and strain them off go in with a good couple of knobs of butter a glug of oil 50g of crumbled feta and same of gruyere cheese a pinch of salt and pepper and mash well.

In an oven dish pour the mixture in and top with the mash now grate the rest of the cheese over the top and place in a hot oven at 190.c for about 30 to 35 mins or until bubbling and cheese is golden.

I like to serve this proper comfort meal with buttered kale and peas.

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Author: Chris

He may look very complicated, but he is in fact very simple. He runs on sausages and beer. Co-founder of Eating Exeter. Librarian at Exeter College.

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