On Bilbao Yoga Retreats, our healthy weekend breaks in the north of Spain, the essence I have always wanted to create is: HOME - home within yourself and home all around and that is why I designed a menu full of dishes that not only nourish you with their fresh, locally grown ingredients but also for the nostalgic feeling of a loving grandmothers cooking. You can read the full recipe for our Vegan Shepherds Pie below.
I’d also love to share with you a special weekend retreat that I have planned for the end of February. If like me, February is a month in which you have to work extra hard in order to keep your inner light burning I have designed a beautiful Self-Love weekend from Thursday 28th February to Sunday 3rd March, one that will specifically support you on your path to health and ease of body and mind. Whether the sun shines or the rain falls we will work on enlivening radiance on a cellular level. Just drop me an email with any questions you may have. And the recipe! Enjoy.
Vegan Shepherds Pie with sweet potato mash
For the pie filling
1 tablespoon of a nice olive oil
1 leek finely chopped
1 parsnip, diced
1 carrot, diced
1 celery stick, sliced
1 tablespoon herbes deProvence
2 garlic cloves
2 tablespoons balsamic vinegar
1 x 400g can chopped tomatoes
1 tablespoon tomato puree
1 teaspoon Marmite
1 teaspoon of sugar
1 x 400g of lentils (we like to use canned lentils for this particular recipe)
150g frozen peas
salt and pepper
For the topping (feel free to add cheese if you aren't a vegan!)
4 sweet potatoes chopped into small chunks
1 teaspoon of vegan butter
1 teaspoon of Dijon mustard
20g dil, roughly chopped
1. Heat the oil in a large frying pan and add the leeks, parsnip, carrot, celery and herbs.
2. Add the garlic and half the balsamic vinegar. Season and cook for 10 minutes before adding the chopped tomatoes. Add the remaining vinegar, Marmite and a slash of water. .Simmer for 20 minutes, adding a little more water if needed to loosen the sauce, crush the tomatoes with a spoon.
3. For the mash, bring a large bowl of salted water to the boil, add the sweet potato chunks and simmer for 15-20 minutes until you can feel the potatoes soft. Drain and mash with the vegan butter. Season and store through the mustard and dill, keeping stirring until the potatoes are at the texture you like (remember most guests don't like lumps!). Put to the side.
4. Preheat the oven to 180/gas mark 4. Drain and rinse the lentils and add to the tomato sauce. Add the peas and cook for a further 5 minutes before transferring to a baking dish. Spoon the mash over the lentil mixture, ensuring it is completely covered with a generous topping.
5. Bake in the oven for 25-30 minutes or until bubbling. Remove from the oven and allow to cool for 5-10 minutes before serving with a loving sweet smile.