Happy New Year and happy 'Veganuary' from the Community Climate Action Team.

Fancy giving Veganuary a go, or maybe trying a vegan dish to experiment?

Here is a fantastic recipe and how to video from the Bosh team for Vegan Shepherd's pie. Bosh are great recipe writers and their videos are easy to follow.

Throughout winter I often cook a Vegan shepherd's pie. All the family love it and it also works well as a leftovers meal that you can pop in the freezer, My own recipe is a lot easier than the Bosh one above if you fancy something simpler to follow.

Karen's Easy Vegan Shepherd's pie

Ingredients

1 Onion

3 Garlic cloves

8 medium potatoes

4 Tbsp soya /Oat milk

1 Tbsp margarine

2 tsp Marmite

4 medium parsnips

4 medium carrots

Lentils

Method

Preheat the oven to 180 c

Onions and garlic fried in Olive oil then add whatever lentils and water making sure there is plenty of water bring to the boil, simmer add diced parsnips, carrots (or any root vegetables) simmer and stir occasionally for another 20- 30 minutes time depending on what lentils you have used.

Then I boil and mash the potatoes with 4 Tbsp soya /Oat milk and 1 Tbsp margarine. Marmite is the magic ingredient for our home. It can make or break this meal. I add 1 big teaspoon to the lentil mix and stir in well.

Check the lentils and veg (tender veg is ok) are cooked then place the lentils mix in a heat proof dish and spread the mash on top. We have one third of the shepherd's pie with grated vegan cheese and the other with cow's cheese as Charlie my son is vegetarian.

Place in the oven for 15-30 minutes depending how crispy you like it. I serve it with steamed broccoli, baked beans, peas and sweet corn...

Time now to eat and enjoy!

We'd love to hear about and share your recipes, tips, advice, articles and ideas on Lockleaze Community Climate Action Facebook page.

Try making Shephard's Pie for Veganuary!