Calum's Vegan Gnocchi Shepherd's Pie
Here's the recipe for Calum Harris' vegan gnocchi shepherd's pie:
Serves 4
Ingredients:
2 shallots
1 medium carrot
4 tbsp tomato paste
1 heaped tsp miso paste
1 heaped tsp yeast extract
1 pack (250g) cooked puy lentils
200g shiitake mushrooms
4 garlic cloves
2 tsp mixed herbs
1 tsp cinnamon
1 bay leaf
100ml hot water
500g potato gnocchi
Some panko breadcrumbs (optional)
Method:
1) Shallot chopping time. Wear glasses if you don’t like crying. Then peel and dice the shallots. Dice up the carrots, peel and dice the garlic and finally, slice the mushrooms.
2) Now get a large saucepan on medium heat and pour some olive oil in there, as well as the shallots, carrots and mushrooms.
3) Once they’ve softened up and started to turn golden, pop the garlic cloves, tomato paste, mixed herbs, bay leaf and cinnamon in too. When you sense a smell of herby-ness, it’s time to take the lentils out the packet, and pop them in the saucepan too.
4) After a minute, add the hot water, then stir in the miso paste and yeast extract. Reduce it until thickened and luscious.
In the meantime, grab the gnocchi and boil it in salted boiling water in a smaller saucepan. Once they rise up, drain them in a colander.
5) Get the oven to a 200°C temperature. Then grab a small circular roasting tin, and spoon in the pie mixture. Take the bay leaf out!
6) Then layer the gnocchi on the top, making sure you cover the entirety of the sauce.
7) Crumble loads of breadcrumbs over the top, and drizzle or spray with a bit of olive oil.
8) Finish by sprinkling salt and pepper and bake for 10-15 minutes in the oven or until golden and brown.
