That’s right, carob! I was musing aloud on twitter the other day (ye gods, might be more than a week now!) about whether one could add carob to a savoury dish when Megan came to the rescue with a recipe. Admittedly, it is 100% meaty, BUT it is based on a Mesopotamian tablet, so I figured the principle was awesome enough to veganize on my own terms. For a while now I’ve been dying to make a shepherd’s pie because I have tons of cauliflower waiting impatiently in the fridge waiting to become magnificent in my mouth. In my omni days there would be nothing better than the delightfully thick and buttery potato mash topping, but my tastes have different slightly since then, and the idea of pseudo cauliflower mash has been so prevalent across the internet that I figured it was time to put it all together for an ultimate treat.
Carob trees apparently litter the Mediterranean, or are at least comfortable with the climate, and so for this shepherd’s pie I decided to add a sneaky inner layer of figs, olives, and beetroot (never mind if it’s geographically confused, I love beet!) betwixt the hearty stew and the self-controlled and glamorous spread of sweet-potato/cauliflower mash. Let’s forget my description and dive straight into the photographs!