Recipe: Vegan Shepherd's Pie

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Makes Approximately: 4-6 serves

Ingredients for Pie Mix (the meat alternative)

(I use organic ingredients where available)

  • 400 grams of brown lentils (I used tinned)
  • 400 grams of chickpeas (I used tinned)
  • 1 large brown onion
  • 2 large celery sticks
  • 1 large carrot
  • 3 cloves of garlic
  • 2 tsp of sweet paprika
  • Cayenne pepper (approx ½-1 tsp depending on how much you like the spice)
  • 1 tablespoon of tomato paste
  • 2 tsp of tamari
  • 1 tablespoon of worstershire sauce
  • 1 ½ cups of vegetable stock
  • 1 Bay leaf
  • Olive Oil

Ingredients for Sweet Potato Mash Top

  • 1 kg of sweet potato
  • 200mls of coconut cream
  • Pinch of Himalayan Sea Salt
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METHOD:

Step 1: Preheat oven to 180c fan forced. Peel and chop the sweet potato into 2-3cm pieces, then add to a roasting tray, drizzle with olive oil and then a pinch of salt and place in oven for approximately 30-35 minutes or until soft.

Step 2: While the sweet potato is in the oven, finely chop the onion, garlic, carrot and celery, alternatively use a food processor to do so then add to a medium-large size saucepan on medium heat with a dash of olive oil. Stirring regularly, sautee until vegetables become soft and the onion clear. Add the paprika, cayenne pepper and the chickpeas, continue to cook for a further 3 minutes, then using a vegetable masher or the back of a fork slightly mash the chickpeas, still leaving them chunky but slightly broken. Now add the lentils, tomato paste, tamari, worstershire sauce, vegetable stock & the bayleaf, stir and lower heat and simmer for 10 minutes. Remove from saucepan and spread the mixture out evenly on the bottom of a pie dish.

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Step 3: Once the sweet potato is cooked, remove from oven and add to a food processor with the coconut cream and blitz until smooth and creamy, otherwise just use a veggie masher and mash by hand.

Step 4:  Add the sweet potato mash to the top of the lentil/chickpea mixture, drizzle with a touch of olive oil then place in the oven for 30 minutes

Once cooked, remove the pie from oven and allow to cool slightly before serving (remember not to eat the bayleaf, it’s not the most pleasant taste)