Vegan Shepherd's Pie with Mixed Greens Salad
with rosemary potato mash and basil crème
This recipe provides 355g of vegetables per person.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Potatoes
½ piece
Onion
½ piece
Carrot
½ piece
Garlic
125 g
Mushrooms
½ piece
Tomato
½ sprig
Fresh rosemary
50 g
Spinach
½ sachet(s)
BBQ spice rub
½
Tomato paste
50 g
Red split lentils
(May be present: Gluten)
1 piece
Bay leaf
5 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
20 g
Arugula & lamb's lettuce
10 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
65 milliliters
Oatly organic cream alternative
(Contains: Gluten, Haver)
7.5 milliliters
Basil crème
4 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
Flour
¼ piece
Low sodium vegetable stock cube
100 milliliters
Water
½ tablespoon
[Plant-based] butter
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Peel and roughly chop the potato. Transfer to a pot or saucepan and cover with water, add a pinch of salt and then boil for 12 – 15 minutes. Drain when finished and set aside.
- In the meantime, dice the onion and carrot. Press or mince the garlic. Cut the mushroom into quarters and dice the tomato.
- Discard the stalk, then finely chop the rosemary.
- Heat a drizzle of olive oil in a frying pan, then fry the onion, garlic and carrot for 2 - 3 minutes over medium-high heat.
- Add the tomato, mushroom and spinach and fry for 3 minutes until the spinach has wilted. Add salt and pepper to taste.
- Add the flour to the vegetables and fry for 1 minute.
- Add the BBQ spice rub*, tomato paste, lentils, bay leaf, stock cube and water (see pantry for the amounts). Mix well and bring to a boil, then simmer for 6 - 8 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Mash the potatoes with a knob of vegan butter and 40ml oat cream per person. Stir in the rosemary, then season with salt and pepper to taste.
- Transfer the lentil and veggie filling to an oven dish and spread the mash over the top, covering the filling completely.
- Scatter over the pumpkin seeds, then bake for 15 minutes.
Did you know... pumpkin seeds contain more magnesium and phosphorus than any other type of nut or seed. Magnesium boosts muscle health while phosphorus helps strengthen bones and teeth.
- Roughly chop the almonds.
- Transfer the arugula and lamb's lettuce to a salad bowl and mix with the crema di balsamico, extra virgin olive oil and salt and pepper to taste.
- Serve the vegan shepherd's pie in deep plates. Drizzle over the basil crème.
- Serve the salad to the side. Top with the almonds.
