Vegan Shepherd’s Pie With Sweet Potatoes

vegan shepherd's pie with sweet potatoes

Vegan Shepherd’s Pie With Sweet Potatoes

Today I was looking at an old Irish favourite, the shepherd’s pie.
 
Traditionally it’s made with lamb and gravy which is neither particularly healthy nor vegan, so I decided to recreate it with a little twist.
 
The puy lentils used in this vegan shepherd’s pie give it a nice, earthy and meaty flavour, which even lets most meat-eaters forget that it’s vegan.
 
Even though it’s a healthy version of the classic shepherd’s pie it is a very filling and wholesome meal which easily serves up to 6 people.
 
The rosemary and thyme add a slightly Mediterranean touch to it which blends nicely with the flavours of the sweet potatoes and coconut milk.
 
It’s the perfect family dish which neither breaks the bank nor needs an enormous amount of prep-work.
 

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Vegan Shepherd's Pie With Sweet Potatoes

Prep time: 

Cook time: 

Total time: 

Serves: 6

Healthy, vegan shepherd's pie with sweet potatoes recipe.
Ingredients
Sweet Potato Topping
  • 2 large sweet potatoes
  • ½ tsp fresh rosemary, chopped
  • ¼ cup coconut oil
Shepherd's Pie Filling
  • 350g puy lentils
  • 900g filtered water
  • 200ml vegetable stock
  • 100g tomato puree
  • 2 cloves of garlic, minced
  • 1 small onion, finely diced
  • 1 tsp smoked paprika
  • ½ tsp fresh rosemary, chopped
  • Sea salt
  • Coconut oil, for frying
Instructions
  1. Peel and cut the sweet potatoes into chunks and boil in salted water for about 20 minutes.Don't allow them to become too soft or they will absorb too much water.
  2. Strain the water and mash together with the rosemary and coconut milk.
  3. Place the mixture into a piping bag and allow it to cool.
  4. Preheat the oven to 180°C.
  5. In a large frying pan, saute the onions and garlic in coconut oil over medium heat until the onions become translucent.
  6. Add the puy lentils and filtered water, bring to the boil, then reduce heat and let simmer for around 20 minutes until almost all the liquid has evaporated.
  7. Add the warm vegetable stock, smoked paprika, thyme, rosemary and tomato puree and let simmer for a further 5 minutes.
  8. Spoon the mixture into an oven-safe casserole dish.
  9. Gently pipe the sweet potato over the shepherd's pie filling.
  10. Bake in the oven for about 25 minutes or until the potato topping becomes nice and crispy.
  11. Enjoy.

 

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