I've taken my vegetarian shepherd's pie and given it a twist. This recipe is especially amazing because you can really use any vegetables you have in the fridge, which makes it perfect for the end of the week when you're trying to use everything up before your next shop.
whatever winter vegetables you have, chopped into small cubes- in this batch:
1/4 broccoli head
4 swiss chard leaves
fresh herbs- we use oregano and thyme from the garden (you could use dried herbs de provence instead)
1 1/2 tbs balsamic vinegar
2 cups vegetable stock
2 cups of water
salt (or a couple tablespoons of tamari) and pepper to taste
3/4 cup cooked chickpeas (about a can's worth)
3/4 cup cooked kidney beans (about a can's worth)
1 vegan pastry top from the freezer
white sesame seeds
Preheat oven to 180˚ C
Put a generous amount of olive oil in a deep pan or pot and saute the onions on medium until soft
Add all the other vegetables, stir and let them warm for a few minutes
Add the vegetable stock, water, balsamic vinegar, salt and pepper and fresh herbs and bring to a boil. The liquid should just be covering the ingredients in the pot- add more if needed.
Turn it down to simmer for 20 minutes.
Turn the heat off and add the beans to the mixture.
Transfer ingredients into a large casserole dish and cover with foil or a lid.
Put into the oven and cook for 30-40 minutes until most of the liquid is gone.
Remove from oven, take foil off and add pastry to the top.
Sprinkle the pastry with sesame seeds.
Put back into the oven for another 15-20 minutes.
Remove, slice and serve with a salad.
Perfect for leftovers.