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

    45 min

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

    15 people made this

    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.

    See it on my blog

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    Reviews in English (1)


    Absolutely delicious 😋  -  12 Oct 2016