Shepherd's pie isn't the most photogenic dish, but is so warming and comforting. It's ridiculously easy to make vegan, and can be put together very easily. I go for a sweet potato topping rather than regular potatoes, which adds a nice sweetness, and if you're not vegan, topping it with cheese to serve makes a great addition.
The below fills a 22 x 17 x 7 dish and serves between 6-8 people.
Ingredients
Filling
420gr carrots
1 white onion
4 cloves garlic
140gr mushrooms
200gr soy mince
150gr red split lentils
1 can (400gr) chopped tomatoes
600ml water
3tbsp tomato paste
1/4tsp red chilli powder
1/4tsp sumac
1 vegetable stock cube
2 leaves fresh sage
2tbsp fresh parsley
Salt and pepper
Topping
1kg200gr sweet potato (unpeeled)
1/3cup soy cream
60gr margarine
Salt
Method
1. Making the filling. Grate the carrots and mushrooms (or mince in a chopper). Finely chop the onion and mince the garlic.
2. Drizzle some olive oil in a large pot over medium-high heat. Add in the onion, sauteing for around 3-5 minutes. Add in the carrots, mushrooms, and garlic, cooking for a further 5 or so minutes. Add in the soy mince and cook until it has some colour.
3. Add in the split lentils, chopped tomatoes, and water. Add the tomato paste, chilli powder, sumac, and vegetable stock cube. Stir in until dissolved. Add the fresh sage and parsley and stir in. Season with salt and pepper and allow to reduce until thick.
4. Making the topping. Peel and chop the sweet potato into large cubes. Boil in salted water until a fork goes through easily. Drain well and place back into the pot or large bowl.
5. Add the soy cream and margarine and mash until smooth. Season with salt and pepper.
6. Preheat the oven to 200degrees celsius. Pour the filling into the dish and smooth the potato topping on top. Place in the oven for 25-30 minutes, or until slightly browned on top. Serve warm with greens.
Recreating this recipe? Tag me on instagram @juliawgr!
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