Thursday Treats:Smoothie 4
150ml Almond Milk
1/2 Avocado
1 Handful of Frozen Berries
1 Handful of Spinach
1 Tbsp of Chia Seeds
1/2 Tsp of Agave or Honey
1 Handful of Ice


Vegetable Shepherd’s PieShepherds Pie

(Vegan & Gluten Free)

Makes 6-8 portions.


  • 1 medium diced onion.
  • 2 medium carrots diced.
  • 2 cloves of chopped garlic.
  • 2 diced celery sticks.
  • 1 veg stock cube.
  • 300g of chestnut or button mushrooms.
  • 1 chopped fennel bulb.
  • 1 can of butter beans.
  • 2 tbsp. of chopped fresh rosemary.
  • 14 sundried tomatoes.
  • 2 tbsp. of balsamic vinegar.
  • Some olive oil.
  • 1/3 of a cup of red wine.
  • Rock salt/ grated black pepper.
  • 1 can of coconut milk.


  • Preheat oven to 180 degrees in a medium roasting tray and place the sweet potatoes in drizzled with olive oil.
  • Roast for 30-35 minutes until soft. Season well.
  • Mash the sweet potato and leave aside.
  • Place a pan on a medium heat and drizzle with a little oil.
  • Add in the garlic, onions and rosemary.
  • Begin cooking over a medium heat for 5 minutes until soft.
  • Add the carrots, fennel, celery and mushrooms.
  • Add in the wine and balsamic vinegar and cook for 5-8 minutes.
  • Add the coconut milk.
  • Add the stock cube.
  • Add the beans.
  • Finally, add the chopped sundried tomatoes.
  • Cook for about 20 minutes on a low heat, taste, season well.
  • Pour the vegetable mixture into a dish and pipe or just spread the sweet potato on top.
  • Bake in the oven at 165 degrees for 20 minutes.
  • You may add a generous sprinkle of quinoa on top of the sweet potato this will give your shepherd’s pie a crunchy top full of protein.

This dish may be served just as it is with no accompaniment- it’s filling and hearty. Steamed greens or any preferred vegetable will work well also.