Spicy Lentil Shepherds Pie & Sweet Potato Mash Recipe

Spicy Lentil Shepherds Pie & Sweet Potato Mash Recipe
SERVES

TIME TO PREPARE

STORAGE
Keep refrigerated if left to cool
Gluten Free Vegan Dairy Free
Recipe by

Chock full of spicy lentils and vegetables and topped with a vibrant sweet potato mash, this delicious shepherd's pie is just the ticket for the cold winter evenings.  Serve with seasonal steamed vegetables for a hearty, healthy vegan supper!

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Ingredients
  • 4 Medium Sweet Potatoes
  • 1 Medium Onion - Diced
  • 2 Celery Sticks - Diced
  • 4 Carrots - Diced
  • 350g Dried Lentils
  • 2 Tsp Fresh Ginger - Grated
  • 1/2 Tsp Cumin
  • 1/2 Tsp Coriander
  • 1/2 Tsp Turmeric
  • 1 Tsp Curry Powder
  • 3 Tbsp Wholewheat Flour
  • 2 Tbsp Non-Dairy Milk
  • 450 ml Vegetable Stock
  • Sea Salt & Pepper

Equipment
  • Large Pans
  • Ovenproof Dish

Method
  1. Preheat the oven to 425 deg F/ 220 deg C / Gas mark 7
  2. Cut the sweet potatoes into chunks, place in boiling water and simmer for 15 - 20 minutes 
  3. Add rinsed lentils to boiling water and boil for 10 - 15 minutes (until al dente)
  4. Meanwhile add olive oil to a large pan, add onion, ginger, carrots, celery - saute for 5 minutes
  5. Add in pre-cooked lentils, flour and spices, stir and cook for another minute
  6. Pour in vegetable stock and cook for a further 5 minutes until thickened
  7. Season with salt and pepper and add to your ovenproof dish
  8. Drain and mash the sweet potatoes with salt and dairy-free milk
  9. Spoon the potato over the top of the mixture
  10. Drop the oven temperature to 375 deg F / 190 deg C/ Gas mark 5 
  11. Bake uncovered for 45 minutes or until topping is golden brown
  12. Remove from oven and let the pie stand for 5 - 10 minutes before serving

 

 

 

 

Variations

Use your favourite vegetables as an alternative filling

27 January 2016 - 1:53pm