Good old family classic shepherd’s pie made vegan-friendly. A perfect comfort food dish for a cold winter’s day, which the whole family will enjoy (even the fussiest little eaters will love it). Vegan, gluten & dairy free…
Ingredients [ For 7 to 8 people ] [ Preparation time : 22 minute – Cooking time : 35 minutes ]
- 1/2 cup green lentils
- 3 medium-size sweet potatoes, peeled and diced
- 1 tbsp. olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 1 medium carrot, finely grated
- 1 heaped tsp smoked paprika
- 1 tbsp tomato puree
- 1 tin organic chopped tomatoes
- 1/2 cup green peas ( I used frozen)
- Salt & pepper
- 1/4 tsp red chili flakes
- A bunch of fresh coriander
- Cook the lentils according to the packet instructions. Set aside. * You can also use pre-cooked lentils to save time (they sell them in little pouches in UK supermarkets).
- Preheat the oven to 200C.
- Place diced sweet potato in a pan, season with salt & pepper, cover with water & bring to a boil.
- Reduce to a medium heat & cook until the potatoes are soft. When cooked, cool slightly before mashing the potatoes up. Set aside.
- In the meantime, fry the onions and garlic in a pan with 1 tbsp. olive oil on a low to medium heat until just softened.
- Add grated carrot & cook for a further 2 minutes. Stir in tomato puree, smoked paprika & chili flakes and cook for a further 2 minutes.
- Add cooked lentils to the pan with onions & garlic & mix well. Stir in chopped tomatoes & peas & cook on medium heat for around 5 minutes.
- Take the pan off the heat, add freshly chopped coriander and season with salt & pepper.
- Transfer the lentil mixture to an oven proof dish and spread evenly. Top with sweet potato mash (use a fork to spread the mash evenly).
- Bake in the oven for 10-15mins until the potato is starting to turn golden brown.