Food for gay men: Shepherd's Pie (the vegan edition)

A sheep-friendly version of this classic comfort food.

Food for gay men: Shepherd's Pie (the vegan edition)

This is our recipe for a vegan version of Shepherd's Pie.

This is a dish that I prepared for one of our recent events.

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Ingredients

This serves about 8 people.

For the filling

  • olive oil
  • 3 banana shallots (diced)
  • 8 cloves garlic (crushed)
  • Thyme
  • Rosemary
  • Tomato paste or passata
  • Red wine
  • 2 cans of green lentils
  • 1 Ltr of vegetable stock
  • Bay leaves
  • Paprika
  • 1/4 cup tahini
  • 1 tablespoon tamari (or soy sauce)
  • 1 tablespoon balsamic vinegar
  • Salt and pepper

For the topping

  • 1kg potatoes
  • 1 cauliflower head
  • Salt and pepper
  • 4 tablespoons vegan butter (or olive oil)
  • 1/2 cup coconut milk
  • 1 tablespoon nutritional yeast

Method

Make the filling

  • Heat some olive oil in a large saucepan.
  • Add the shallots and brown. Add the garlic, thyme and rosemary, and cook through.
  • Push the onions to the edges of the pan so there’s an empty space in the middle of the pan. Add the tomato paste into the empty space and stir for 2-3 minutes, or until it darkens in color.
  • Pour in a splurge of red wine and deglaze the pan.
  • Add the vegetable broth, along with the lentils, bay leaves, and paprika. Simmer until most of the liquid has been absorbed.
  • Turn down the heat and add the tahini, tamari, balsamic vinegar. Taste for seasonings. Set aside.

Make the topping

  • Peel and chop the potatoes, and divide the cauliflower into florets. Boil until cooked.
  • Drain and dry and much as possible. Press the cauliflower into a sieve to remove excess water.
  • Use a large bowl to mash the potato and cauliflower. Add in the vegan butter, coconut milk, nutritional yeast, and salt and pepper to taste.

Assemble the pie

  • Heat the oven to 190°C.
  • Spread the filling into the bottom of a large baking dish.
  • Spoon the vegetable mash on top of the filling and gently smooth to cover the entire surface.
  • Drizzle with olive oil and sprinkle with salt.
  • Bake for 20 minutes.
  • Finish under the grill to crisp the topping.
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