RECI PES
THE IVY’S VEGETARIAN
SHEPHERD’S PIE THIS VEGGIE SHEPHERD’S PIE IS A MATCH MADE IN HEAVEN FOR A GLASS OF RED AND A BOX SET INGREDIENTS • 80g chestnut mushrooms • 80g king oyster mushrooms • 440g chickpeas • 250g aubergine, chopped into 2cm chunks • 250g piquillo red peppers in 1cm strips • 30g chopped coriander • 180g cooked red quinoa • 4g of table salt • Salt & freshly ground black pepper FOR THE TOPPING • 1kg potatoes, peeled and cut into even- sized pieces • 100g unsalted butter • 25g cream • Salt & white pepper HOT GRAVY • 50g vegan gravy • 1g chopped parsley • 5g cooked red quinoa STEP-BY-STEP GUIDE Place the sliced chestnut mushrooms, one slice of a king oyster mushroom stem and all the sliced king oyster mushroom hats into a large pan with oil and salt and cook down. Once cooked, drain the mushrooms in a colander. Cook the aubergines in the oven at 180° until golden brown. Place the aubergines into a bowl with the chickpeas, cooked mushrooms, red pepper strips and cooked red quinoa. Add the chopped coriander and mix well. Preheat the oven to 180°C/gas mark 4. Cook the potatoes in boiling salted water for around 15 minutes until soft; then drain and return to the pan over a gentle heat to remove any excess moisture. Using a masher or ricer, thoroughly mash the potatoes and mix them with the butter and cream and season to taste. To assemble, place the mushroom mixture into an ovenproof dish. Top with mashed potato (you can pipe this if you have time) and bake for around 30 minutes until a lovely golden colour. Once cooked, garnish with the chopped parsley. Finally, add the 5g of cooked red quinoa to the hot vegan gravy and use as you wish.
Tucked away down Trinity Street, the gorgeous Ivy is an ideal spot for brunch, lunch, dinner, afternoon tea or cocktails, offering a menu of elegant British classics. It’s hands down one of the best-looking restaurants in the city, too. theivycambridgebrasserie.com ABOUT THE IVY CAMBRIDGE BRASSERIE
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