Vegan Shepherd’s Pie With Sweet Potatoes

Vegan Shepherd's Pie With Sweet Potato Mash

Vegan Shepherd’s Pie With Sweet Potatoes

Vegan Shepherd’s Pie With Sweet Potatoes, is a meatless and dairy-free version of the well-loved Irish classic. It’s easy to make, delicious and healthy.

Traditionally it’s made with lamb and gravy which is neither particularly healthy nor vegan, therefore, I decided to recreate it with a little twist.

The puy lentils used in this vegan shepherd’s pie give it an earthy and meaty flavour, which lets most meat-eaters forget that it’s vegan. Other than most lentil varieties, puy lentils don’t need to be soaked in advance which makes them easy to work with and don’t require any planning ahead.

Although 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 which blends nicely with the flavours of the sweet potatoes and coconut milk. It’s a fabulous dish for the entire family which neither breaks the bank nor needs an enormous amount of prep-work.

 

Vegan Shepherd's Pie With Sweet Potato Mash

 

Your turn

Let me know how you liked it, I’m looking forward to reading your comments.

For more updates follow me on Facebook, Twitter, InstagramPinterest or subscribe to my YouTube channel!

 

Like it? Pin it!

Vegan Shepherd's Pie With Sweet Potatoes


Vegan Shepherd's Pie With Sweet Potatoes

Prep time: 

Cook time: 

Total time: 

Serves: 6

Vegan Shepherd's Pie With Sweet Potatoes, is a meatless and dairy-free version of the well-loved Irish classic. It's easy to make, delicious and healthy.
Ingredients
Sweet Potato Topping
  • 2 large sweet potatoes
  • ¼ cup coconut milk
  • ½ teaspoon fresh rosemary, chopped
  • sea salt
Shepherd's Pie Filling
  • 1 small onion, finely diced
  • 2 cloves of garlic, minced
  • 2 cups puy lentils
  • 3 cups filtered water
  • 1 cup vegetable stock
  • ½ cup tomato puree
  • 1 teaspoon smoked paprika
  • ½ teaspoon fresh rosemary, chopped
  • ½ teaspoon fresh thyme
  • sea salt, to taste
  • coconut oil, for frying
Instructions
  1. Preheat the oven to 180°C.
  2. In a large frying pan, saute the onions and garlic in coconut oil over medium heat until the onions become translucent.
  3. 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.
  4. Add the warm vegetable stock, smoked paprika, thyme, rosemary, tomato puree and let simmer for a further 5 minutes.
  5. Meantime, peel and cut the sweet potatoes into chunks and boil in salted water for about 15 minutes. Don't allow them to become too soft or they will absorb too much water.
  6. Strain the water and mash together coconut milk and rosemary.
  7. Spoon the mixture into an oven-safe casserole dish.
  8. Layer the sweet potato mash on top of the shepherd's pie filling and run a fork over the surface to get little peaks which will turn golden-brown and crunchy.
  9. Bake in the oven for about 25 minutes or until the sweet potato mash becomes nice and crispy.

 

Vegan Shepherds Pie with Sweet potatoes