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