As Northern Europe enters the last stages of winter (or the last storms before the heat kicks in, in our case here in Malta), it seemed fitting to make another comforting dish for the weekend. In fact, this is my mouthwateringly vegan variation of the good old English favourite, the shepherd’s pie. But for the protein and bulk, this version is using Linda Mac sausages, and borlotti beans – fast becoming my favourite legume. Serve with green vegetables of your choice, or else a freshly chopped green salad – and you are unlikely to have any leftovers for tomorrow’s sandwiches !
1 400g (14 oz) tin borlotti beans
3 Tbsp tomato paste
1 cup (8 oz) tomato pulp
1 onion, very finely chopped
2 cloves garlic, finely chopped
salt to taste
½ tsp stevia, or other sweetener of your choice
a little water
around 5 vegan sausages, fried or grilled, then cut into slices and set aside (I used Linda McCartney)
1 cup vegan cheese (optional)
olive oil for frying
150g (5 oz) instant mashed potato (I used 1½ packets of Mr Mash) – yes, I am an addict and I hate any potato lumps in mine – this is where my palette has remained very juvenile. Make according to instructions on packet, add margarine, creamy vegan milk and salt to this for best results – you must add the vegan margarine, or else the potatoes won’t go golden.
- Fry your onions and garlic in a skillet pan (I used a small cast iron gratin dish), then add the tomato paste, and the beans, and stir.
- Preheat your oven to 400ºF (200ºC)
- Next, add a little bit of water, the salt, tomato pulp, and your sweetener, and cook until thick, but not too thick.
- Then remove, and make your mashed potatoes.
- Add your grated ‘cheese’ on top of the bean mix, and add the cooked sausages on top of this.
- Your final layer is your mash – so spoon it on top, and then place in your pre-heated hot oven (put a spoon of marg. in the centre, it will melt and make the potatoes golden).
- The dish is ready when the mashed potatoes are nicely golden on top. Serve and enjoy !!!! MMmmm . . . . .
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
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