Vegan Shepherd’s Pie
This vegetarian shepherd’s pie is the perfect, healthy, comforting winter dish for an evening with friends and is great for using up any spare or leftover vegetables that need a recipe to be a part of.
I’ve added a sprinkle of nutritional yeast to the top, which has a taste similar to cheese. You can buy it in health food shops, but don’t worry if you can’t get hold of any, it still tastes fantastic without.
It’s also a vegan friendly dish and we also have other vegan friendly recipes and you can find a selection here Chinese Tofu Stir-Fry, Sweet Potato, Chickpea & Lentil Dahl, Chocolate Avocado Mousse & Watermelon Cake
Hope you enjoy it!
Ingredients:
1 kg/ 5 cups sweet potatoes
1 x 400ml tin/ 1 1/2 cups of coconut milk
1 onion
2 carrots
3 cloves of garlic
2 sticks of celery
½ a small bunch of thyme
350g/4 cups of chestnut mushrooms
12 sun-dried tomatoes
1 x 400g tin/ 2 cups of lentils
1 x 400g tin/ 1 cup of soaked chickpeas
Optional: nutritional yeast and sesame seeds to top.
Method:
1. Pre-heat the oven to 200C.
2. Peel and chop the sweet potatoes and place in a pan of boiling water. Boil for 20 minutes.
3. Meanwhile chop the mushrooms, celery and sundried tomatoes then add to another pan and heat for 10 minutes on a medium heat. Stir in the chickpeas (with the juice from the tin) and the lentils. Add the thyme sprigs and leave for a further 10 minutes.
4. Remove the potatoes from the heat then mash with the tin of coconut milk.
5. Remove the thyme from the pan then transfer the vegetables to a baking dish. Spread the mashed potatoes on top. Add a sprinkle of nutritional yeast and sesame seeds then bake for 10 minutes.
Krazy Kiwi x
Based on 2 Review(s)
