Love and Spices:
Vegan Shepherd’s Pie

A simple but delicious take on a favourite dish in its vegan rendition

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, it was alongside her grandmother and sisters that she developed this culinary art, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Vegan Shepherd’s pie

The vegan shepherd’s pie is a comforting dish that maintains the traditional structure while replacing animal ingredients with plant-based alternatives.

Preparation time 20 min | Cooking time 30 min | Preheat oven to 375°F/190°C | Yields: 6 servings

• 1 19 oz / 540 ml  can or jar lentils, drained and well-rinsed
• 1 12 oz / 340 ml can sweet corn, drained and well-rinsed
• 3 medium sweet potatoes, baked
• 32 whole pecans
• 2 small shallots, chopped
• 2 garlic cloves, crushed
• 4 tbsp coconut oil
• 2 tbsp vegan butter or coconut oil
• 1/2 tsp nutmeg
• 1/2 tsp cayenne
• 1/4 tsp light brown sugar
• 1/4 tsp salt

Bake the sweet potatoes until soft.
While the potatoes are baking:
In a frying pan, with 2 tbsp coconut oil, sauté 1 chopped garlic clove then add the shallots.
Sprinkle salt, pepper, and cayenne.
Add the lentils and part of the nutmeg.
Cook, stirring, for 3 to 4 minutes.
Pour in a loaf dish and flatten into an even layer.
Sauté the remaining garlic clove and shallots for 3 minutes.
Mix in the corn with salt, pepper, cayenne and nutmeg.
Pour the corn evenly over the lentils, making sure to flatten.
Remove the skin from the baked potatoes and mash with a fork.
Stir in the vegan butter and the remaining salt, pepper and cayenne.
Place over the corn into an even layer.
Line up the pecan and sprinkle with sugar.
Bake for 20 minutes or until pecans are golden.

The spices, salt and pepper should be evenly divided between the lentils, corn and sweet potatoes.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn