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.
In a large frying pan, saute the onions and garlic in coconut oil over medium heat until the onions become translucent.
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.
Add the warm vegetable stock, smoked paprika, thyme, rosemary, tomato puree and let simmer for a further 5 minutes.
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.
Strain the water and mash together coconut milk and rosemary.
Spoon the mixture into an oven-safe casserole dish.
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.
Bake in the oven for about 25 minutes or until the sweet potato mash becomes nice and crispy.