Vegan Shepherd’s Pie
This vegan shepherd’s pie is my new favourite meal – it’s comforting, healthy, delicious and really easy to make. You can also make it in batches to freeze and serve when you don’t have much time to cook.
I used lentils to make mine but if you like you could use chickpeas instead.
Serves 4.
Ingredients:
For the filling:
3 cups/594g cooked lentils
1 tbsp. coconut oil
1 white onion, chopped
1 red onion, chopped
2 cloves garlic, chopped
1 tbsp. grated fresh ginger root
1 tbsp. cumin
1 tbsp. cinnamon
1 tbsp. honey
1 X 400g can chopped tomatoes
1 ½ cup/330g vegetable stock
For the mash:
3 3/4 cups/750g sweet potatoes, peeled and chopped
1 tsp. cumin
3/8 cup/100ml coconut milk
Optional: sprinkle of nutritional yeast
Fresh coriander to serve
Method:
1. Preheat the oven to 175C
2. Start making the filling: add the coconut oil to a saucepan and gently fry the onions, ginger, garlic and spices until soft and tender.
3. Add in the rest of the ingredients, bring to the boil, then leave to simmer for 20-30 mins.
4. Meanwhile add the sweet potatoes to a pan of boiling water, bring to the boil then leave to simmer for 20 minutes (until softened).
5. Drain the water from the pan of potatoes, then add the rest of the ingredients and mash until smooth.
6. Add the filling to a large baking dish (or 4 small dishes), then add the mash on top and a sprinkle of nutritional yeast.
7. Bake in the oven for 20 minutes, then serve with fresh coriander.
Krazy Kiwi x
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Summary
Recipe Name
Vegan Shepherd's Pie
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Average Rating
Based on 4 Review(s)
