Vegan Shepherds Pie with coconut creamed mash

An inspiring bright and zesty rice dish, light on digestion and good for the soul.

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Ingredients

• 1 cup green whole mung dhal, cooked

• 1 cup onions, diced

• 2 tbsp. olive oil  

• 2 carrots , diced

• 3 celery stalks, diced

• 2 inch ginger, minced

• 3 garlic cloves , minced (omit for pitta)

• 2 tbsp. Vegetarian Worcestershire sauce

• 1 cup dry white wine

• dash tobasco sauce (omit for pitta)

• 2 bay leafs

• salt and pepper to taste  

• 4 large potatoes, peeled and mashed  

• 1 tbsp coconut oil, melted

• 1.5 cups coconut cream  

• garnish; flat leaf parsley  

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Preheat oven to 180-C.

In a sauté pan, add olive oil and onions and sauté for 2 mins , next add garlic and ginger, sauté for another 2 minutes. Add carrots, celery and all sauces, bay leafs and season with salt and pepper. 

Add the mung beans and continue cooking for an additional 5 minutes, add white wine and let the mixture fizzle down, scrape the bottom on the pan (this is where all the flavour is)! Cook for 5 more minutes. 

In a separate bowl, add coconut oil to the mash potatoes, then slowly incorporate the coconut cream. Season with salt and pepper. 

Add mung bean mixture to the bottom of a baking dish, next add the creamed potatoes on top and make indents with a fork. Top with parsley. 

Bake for 20 minutes until mixture boils underneath. Serve and enjoy .