This vegan shepherd’s pie is comforting, healthy, delicious and really easy to make. You can also make it in batches to freeze and serve when you don’t have much time to cook. We used lentils to make ours, but you could use chickpeas instead, if you’d prefer.
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A twist on the Christmas classic. You will need deep mince-pie tins for 18 pies and a 6.5cm cutter.
Yes, it’s British pie week! The celebration of one of our most traditional foods, so in honour of the humble pie we’ve held on to its style and changed its substance, by adding a healthy twist.
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