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Vegan shepherd’s pie with lemon and garlic Tenderstem broccoli
Fruit and vegetables
1
leek
(about 175g/6oz), trimmed and finely chopped
2
carrots
, peeled and chopped
120g/4¼oz
green beans
, trimmed and finely chopped
1
celery
stick, finely chopped
1
rosemary
sprig
1.2kg/2lb 12oz
floury potatoes
, peeled and cut into equal-sized pieces
2 tbsp chopped fresh flatleaf
parsley
250g/9oz Tenderstem
broccoli
1
garlic
clove, crushed
½
lemon
, zest and juice
Tins, packets and jars
½ tsp
dried chilli
flakes
400g tin red
kidney beans
, drained and rinsed
250g/9oz cooked black
lentils
1 tbsp vegan
Worcestershire sauce
1 tbsp
Dijon mustard
Cooking ingredients
2 tbsp
olive oil
1 tsp
dried mixed herbs
720ml/1¼ pint
vegetable stock
2 tbsp
cornflour
1 tbsp
soy sauce
salt and freshly ground
black pepper
6 tbsp extra virgin
olive oil
generous pinch
sea salt
freshly ground
black pepper
1 tbsp extra virgin
olive oil
pinch
sea salt
flakes
Dairy, eggs and chilled
4 tbsp unsweetened
plant-based milk
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