GARDENER'S PIE
Author: 
Recipe type: Main Meals
Cuisine: Traditional
 
Unlike shepherd's pie (lamb) or cottage pie (beef), this vegan, dairy- and gluten-free version of the traditional dish is made from the best produce of the garden. It has a deep gravy taste you'll love on a cold winter's day, while the powerful nutrients in the root veg will give you energy and vigour. Serves 6.
Ingredients
  • FOR THE FILLING
  • ½ onion, chopped
  • ½ tsp coconut oil
  • 1 carrot, chopped
  • ¼ aubergine, chopped
  • 1 garlic clove, finely chopped
  • 3 tomatoes
  • 2 tsp chopped fresh thyme
  • 1 tbsp chopped fresh parsley
  • Pinch of caraway seeds
  • 400g can of pinto or aduki beans, drained and rinsed
  • 60ml vegetable stock, ideally home-made
  • ½ tsp gluten-free miso paste
  • 2 tsp nutritional yeast flakes
  • 10 drops of liquid amino acids
  • FOR THE TOPPING
  • 2 sweet potatoes
  • 1 medium floury potato
  • 1 tsp nutritional yeast flakes
  • 10 drops liquid amino acids
  • 50ml vegetable stock, ideally home-made
  • freshly ground black pepper
Instructions
  1. Steam fry the onion with in the coconut oil with a little filtered water added, add the carrot, aubergine and garlic and fry for two to three minutes. Reduce the heat and cook until the veg are a little soft.
  2. Quarter and de-seed the tomatoes and liquidise the flesh. Add half to the veg with they thyme, parsley and a good pinch of caraway seeds. Stir gently, then add the beans and the miso paste mixed with the stock. Cook slowly, stirring occasionally for about 10 minutes. Be careful it doesn't catch on the pan and, if you think it might, add a splash more filtered water. Now add the nutritional yeast flakes, the amino acids and the rest of the tomato. Mix well and put into a pie dish.
  3. Prehead the oven to 200C/fan 180C/400F/gas mark 6.
  4. Now prepare the topping. Boil both types of potato together until tender, then drain and mash with the nutritional yeast flakes, amino acids and stock, seasoning with black pepper. Spread the potato mix on top of the filling, fluff the top with a fork, then bake for 20 minutes.
Recipe by EPJHealth at https://www.epjhealth.com/gardeners-pie/