Mary McCartney shepherd-less pie with vegetables, lentils and kidney beans recipe on This Morning

Mary McCartney served up a tasty shepherd-less meat free pie with vegetables, lentils and kidney beans on This Morning.

The ingredients are: 2 tbsp extra-virgin olive oil, 1 leek, trimmed, rinsed and finely chopped, 2 medium carrots, peeled and chopped, 100g green beans, trimmed and chopped, 1 stalk celery, finely chopped, 400g canned red kidney beans, rinsed and drained, 250g pouch cooked black lentils, rinsed and drained, 1 tsp dried mixed herbs, 1/2 tsp chili flakes, 3 cups vegetable stock (made using 1 tbsp bouillon powder), 2 tbsp cornstarch, mixed with 2 tbsp water, 1 tbsp Tamari (could use soy sauce), 1 tbsp vegan Worcestershire sauce (no anchovies), 1 sprig of fresh rosemary, Olive oil mashed potatoes, 1.2 kg Yukon Gold or Maris Piper potatoes, Flaky sea salt, 1/4 cup plus 2 tablespoons extra-virgin olive oil, 1 tbsp Dijon mustard, Freshly ground black pepper, to taste, 1/4 cup unsweetened plant-based milk and 1 small bunch parsley (about 2 tbsp, finely chopped).




See recipes by Mary in her book titled: At My Table: Vegetarian Feasts for Family and Friends available from Amazon now.

3 thoughts on “Mary McCartney shepherd-less pie with vegetables, lentils and kidney beans recipe on This Morning

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.