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Eating In Vegetarian Shepherd’s Pie with Roasted Pumpkin Mash Photo courtesy of and © Diana Warrings Ingredients 600g Hokkaido pumpkin (cut into small chunks) 3-4 tbsp of olive oil 2-3 shallots (finely chopped) 1 clove of garlic (finely chopped) 300g carrots (cut into 1cm cubes) 400g canned tomatoes 400ml vegetable stock 200ml red wine 1-2 tbsp tomato puree 1 bunch of fresh thyme (2-3 tbsp) 1 twig of fresh rosemary 400g puy or green lentils (soaked over night) 60g organic mature cheddar (grated) Freshly ground pepper and sea salt to taste Side suggestion: 200g Kale sautéed in olive oil ghee and garlic (40-50g per person) In preparation for the cold months, I wanted to share this vegetarian shepherd's pie recipe. The pie is packed with energy boosting vitamins and minerals as well as plant-based proteins from the lentils. The pumpkin topping is a very good source of alpha and beta carotenes, which the body converts into cell-protective vitamin A. Your skin and immune system will be rather grateful for being fed such a boosting vegetable pie. A side of antioxidant-rich, dark green, leafy vegetables will be welcomed by your friendly gut bacteria too, and turn this dish into an autumn super supper. Serves 3 - 4 Method 1. Preheat the oven at 200C. Wash the Hokkaido pumpkin, cut in quarters and remove the seeds. Then chop the pumpkin into small 1-2cm chunks, place on a baking tray lined with baking paper, sprinkle with olive oil and a little sea salt, making sure each piece is coated with a little oil. Bake in the oven for about 20-25 minutes until soft. Check now and then, as the cooking time may vary. 2. Bring 400ml of water to the boil and dissolve the stock cube or powder. Peel shallots, garlic and carrots. Finely chop the shallots and garlic and cut the carrots into 1cm cubes. Finley grate the cheddar. 3. Next, heat the 1-2 tbsp of olive oil in a large pot, add the chopped shallots and sauter at medium heat until golden, then add the garlic, carrots, 1-2 tbsp of tomato puree and sauter for another couple mins and deglaze with the red wine. Next add the lentils, vegetable stock, 1 tbsp of fresh thyme and rosemary and simmer for about 15-20 minutes. Season with sea salt and freshly ground pepper to taste and set aside. 4. Once the pumpkin is roasted and nice and soft, place in a bowl, add 1 tbsp of olive oil and mash until smooth. Then carefully fold half the cheddar and 1/2 tbsp of fresh thyme into the mash, season to taste. Careful with the salt as the cheddar is quite salty already. Next pour the lentil mix into a casserole dish, leaving 2 cm to the top. Next spread the pumpkin mash on top of the lentils until well covered. Sprinkle with the remaining cheese and bake at 180C for about 25- 30 minutes. 5. Shortly before serving, sauter the kale in some olive oil and garlic and serve together with the shepherd's pie. Enjoy! Diana Warrings is a Health & nutrition content producer, recipe developer & well-being cook. 28 LOVEEAST irmagreen.com
Eating Out Taking in the view at Upper 5 th Shoreditch Perched on top of what was once Shoreditch’s original magistrates’ building, Upper 5th Shoreditch is the perfect place to take in the London skyline over a delicious cocktail or glass of wine, and, if you’re feeling peckish, there’s a nice selection of bar bites to choose from including burgers and dogs from the BBQ kitchen during the summer months (weather permitting, of course). The building itself is steeped in history, having held the Kray twins at the height of their notoriety. Now the Courthouse Hotel, it houses two bars, a restaurant and a members’ bar, as well as a host of other amenities. Before heading up to the rooftop, we took a peek at the Jailhouse Bar on the ground floor, and will definitely be returning to explore that at a more leisurely pace. The rooftop bar was what we were after, however, and it didn’t disappoint. Boasting a panoramic view – on a clear day you can see the BT Tower, Canary Wharf and the Shard - it offers a relaxed atmosphere with music that adds to the ambience rather than overwhelms: we’re giving bonus points for actually being able to have a conversation without shouting. There’s also a variety of seating; sofas with low tables, a lounging bed and, our favourite, tractor tables with actual tractor seats, which line the railing. Clever, quirky and surprisingly comfortable. The cocktails are expertly mixed, visually pretty and quite delicious, although a bit on the steep side at £14.00. That being said, this is a hotel bar and in London that’s par for the course. A glass of wine, on the other hand, is quite reasonable at £6.50 and very tasty indeed. What we had We shared a platter of Market Vegetable Toasted Flatbread with Spicy Dips (£22), which we liked, alongside a bowl of tasty olives (£4), and washed it down with a Courthouse Collins (£14) a Kiwi Cooler mocktail (£8) and a glass each of white wine (£6.50 each). It should also be mentioned that the bar stocks two local gins – Hoxton Gin and East London Gin as well as East London Vodka. Upper 5th, Courthouse Hotel Shoreditch 335-337 Old Street Shoreditch EC1V 9LL shoreditch.courthouse-hotel.com This is definitely a great place to meet after work for a leisurely drink on a warm summer’s evening, and, as the sun goes down, you can enjoy the London skyline lit up in all its glory. Opening hours Mon – Fri 15.00 – 23.00 (last orders at 22:30) Sat & Sun 12:00 – 23:00 (last orders at 22:30) Group bookings of 6 guests or more BBQ kitchen during the summer months (weather permitting) LOVEEAST Sept/Oct 2019 29
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