Vegan shepherd's pie with sweet potato, chestnuts and mushrooms

Vegan shepherd's pie with sweet potato, chestnuts and mushrooms


2 people made this

About this recipe: Vegan shepherd's pie with a rich chestnut, mushroom and sun-dried tomato ragu topped with sweet potato and thyme mash.

Serves: 2 

  • coconut oil / olive oil
  • 160g mushrooms, thinly sliced
  • 80g kale, roughly chopped
  • 2 garlic cloves, crushed
  • 1 vegetable stock cube
  • 240g tinned butter beans, drained
  • 40g pre-cooked chestnuts, roughly chopped
  • 40g sun-dried tomatoes, roughly chopped
  • 2 sprigs fresh thyme
  • 200g passata
  • 300g sweet potato, peeled and cubed
  • sea salt and black pepper

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Heat a medium-sized pan with 1/2 tbsp oil and add the garlic, mushrooms and kale and cook for 5 minutes until softened.
  2. Meanwhile, dissolve the stock cube in a jug of 50ml boiling water.
  3. Add the drained butter beans and stock to the same pan as the vegetables, along with the chestnuts, sun-dried tomatoes, the leaves from 1 sprig of thyme and the passata. Mix well and leave to simmer for 15 minutes until the sauce has thickened.
  4. Place sweet potatoes in a pan of boiling water with a pinch of sea salt and boil for 10 minutes until soft.
  5. Preheat the grill to high. Drain and mash the sweet potato with a potato masher or the back of a fork. Stir in the leaves from 1 sprig of thyme.
  6. Place the vegetable and bean mix in a small ovenproof dish and top with the sweet potato mash. Grill for 5 minutes until golden brown.

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Reviews (1)


Absolutely delicious 😋 - 12 Oct 2016

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