600 g potatoes
600 g sweet potatoes
40 g vegan butter
3 cloves of garlic
2 sticks of celery
1 tablespoon coriander seeds
1/2 a bunch of fresh thyme
350 g mushrooms
12 sun-dried tomatoes
2 tablespoons balsamic vinegar
100 ml organic vegetable stock
1 x 400 g tin of lentils
1 x 400 g tin of chickpeas
5 sprigs of fresh flat-leaf parsley
2 sprigs of fresh rosemary
30 g fresh breadcrumbs
Preheat the oven to 200°C/400°F/gas 6.
Peel and chop all the potatoes into rough 2cm chunks. Place the potatoes into a large pan of cold salted water over medium heat. Bring to boil, then simmer for 10 to 15 minutes, or until tender, adding the sweet potatoes after five minutes.
Drain and leave to steam dry, then return to the pan with the margarine and a pinch of sea salt and black pepper. Mash until smooth, then set aside.
Finely slice the onion, carrots and two garlic cloves, then trim and finely slice the celery
Bash the coriander seeds in a mortar-pestle until fine, add it all to a pan over medium heat with a good splash of oil. Add the thyme leaves, then cook for around 10 minutes, or until softened.
Meanwhile, roughly chop the mushrooms and sun-dried tomatoes, then add to the pan along with the vinegar and two tablespoons of the sun-dried tomato oil.
Cook for a further 10 minutes, then add a splash of wine, turn up the heat, and allow it to bubble away. Stir in the stock, lentils and chickpeas (juice and all), then leave it to tick away for five to 10 minutes, or until slightly thickened and reduced.
Pick and roughly chop the parsley leaves, then stir into the pan. Season to taste, then transfer to a baking dish (roughly 25cm x 30cm).
Spread the mash over the top, scuffing it up with the back of a spoon.
Finely slice the remaining garlic clove, then place into a bowl with the rosemary leaves, lemon zest, breadcrumbs and one tablespoon of oil. Mix well, sprinkle over the mash, then place in the hot oven for around 10 minutes, or until piping hot.
Place under the grill for a further two to three minutes, or until golden, then serve with seasonal greens.
Your vegan pie is ready!
Nutrition per serving: Calories Fat: 16.3g, 389; Fat: 16.3g; Saturates: 2.7g; Protein: 11.2g; Carbs: 51.3g; Sugars: 10g; Salt: 0.5g; Fibre: 9.7g