Vegan Shepherd's Pie & Sweet Potato Mash Recipe

Vegan Shepherd's Pie & Sweet Potato Mash Recipe
Recipe by
6
Gluten Free, Vegan, Vegetarian, Dairy Free
STORAGE
Keep refrigerated if left to cool

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


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 Gluten-Free Flour
  • 2 Tbsp Non-Dairy Milk
  • 450 ml Vegetable Stock
  • Sea Salt & Pepper
Equipment
  • Large Pans
  • Ovenproof Dish
Method

Print

  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

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