A tasty vegan shepherds pie with a sweet potatoes mash. Ideal for the colder evenings

Vegan shepherd’s pie with sweet potato mash

A delicious vegan shepherds pie using sweet potatoes for a twist

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine English

Servings 4

Calories 540 kcal

Ingredients

  

• 1 tbsp Olive oil
• 2 large carrots cut into cubes
• 2 tbsp fresh thyme, chopped
• 400 g chopped tomato
• 400 g lentils
• 2 vegetable stock cubes
• 200 ml red wine
• 950 g sweet potatoes
• 1 large onion, sliced
• 85 g vegan cheese
• 25 g vegan butter
• 150 ml water

Instructions

 

• Preheat the oven to 190C/170C fan/gas 5.
• Heat the olive oil in a pan, then fry the onion until golden.
• Add the carrots, and most of the chopped thyme, reserving a small amount
• Pour in the red wine, water, and chopped tomatoes, then add the stock cubes and simmer for 10 mins.
• Add the lentils, including the juice, cover and simmer for approx.10 mins
• Boil the sweet potatoes for approx 15 minutes, until tender, drain well, then mash with the butter and season to taste.
• Put the lentil mixture into a pie dish, add the mash on top,then sprinkle over the vegan cheese and the remaining thyme.
• Put in the oven and cook for approx. 30 minutes until the top is brown and bubbling. Serve with green cabbage or brocolli

Notes

Nutritional Information

Per serving

540 kcal | Fat 16g| Saturated Fat 8g | Carbs 66g |Protein 16g | Sugar 33g | Fibre 16g | Salt 2g

Keyword sweet potato mash, vegan shepherd pie