Vegan Shepherd’s Pie
photo by hello
- Ready In:
- 11mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 600 g cooked lentils
- 1 tablespoon coconut oil
- 1 white onion, chopped
- 1 red onion, chopped
- 2 garlic cloves, chopped
- 1 tablespoon fresh gingerroot, grated
- 1 tablespoon cumin
- 1 tablespoon cinnamon
- 1 tablespoon maple syrup or 1 tablespoon honey
- 1 (400 g) can chopped tomatoes
- 350 g vegetable stock
- 735 g sweet potatoes, peeled and chopped
- 1 teaspoon cumin
- 100 ml coconut milk
-
Optional
- 1 dash nutritional yeast
- 1 fresh coriander, to serve
directions
- Preheat the oven to 175C/350°F.
- Start making the filling: add the coconut oil to a saucepan and gently fry the onions, ginger, garlic and spices until soft and tender.
- Add in the rest of the filling ingredients, bring to the boil, then leave to simmer for 20-30 minutes.
- Meanwhile for the mash - add the sweet potatoes to a pan of boiling water, bring to the boil then leave to simmer for 20 minutes (until softened).
- Drain the water from the pan of potatoes, then add the rest of the mash ingredients and mash until smooth.
- Add the filling to a large baking dish (or 4 small dishes), then add the mash on top and a sprinkle of nutritional yeast.
- Bake in the oven for 20 minutes, then serve with fresh coriander.
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RECIPE SUBMITTED BY
hello
United States