Vegan shepherd’s pie

    1 hour 10 min

    This vegan shepherd’s pie with sweet potatoes is comforting, healthy, delicious and really easy to make. You can also make it in batches to freeze and serve when you don’t have much time to cook. We used lentils to make ours, but you could use chickpeas instead, if you’d prefer.


    1 person made this

    Serves: 6 

    • For the filling
    • 600g (21 oz) cooked lentils
    • 1 tablespoon coconut oil
    • 1 white onion, chopped
    • 1 red onion, chopped
    • 2 cloves garlic, chopped
    • 1 tablespoon grated fresh root ginger
    • 1 tablespoon ground cumin
    • 1 tablespoon ground cinnamon
    • 1 tablespoon maple syrup or honey
    • 1 (400g/14 oz) tin chopped tomatoes
    • 350g (12 1/2 oz) vegetable stock
    • For the mash
    • 750 (26 oz) sweet potatoes, peeled and chopped
    • 1 teaspoon ground cumin
    • 100ml (3 1/2 fl oz) coconut milk
    • sprinkle of nutritional yeast (optional)
    • fresh chopped coriander to serve

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Preheat the oven to 180 C / Gas 4.
    2. For the filling add coconut oil to a saucepan and gently fry the onions, ginger, garlic and spices until soft and tender.
    3. Add in the rest of the filling ingredients, bring to the boil, then leave to simmer until the vegetables are soft, about 20 to 30 minutes,.
    4. Meanwhile for the mash add the sweet potatoes to a pan of boiling water, bring to the boil then leave to simmer until softened, about 20 minutes.
    5. Drain the water from the pan of potatoes, then add the rest of the mash ingredients and mash until smooth.
    6. Add the filling to a large baking dish (or 4 small dishes), then add the mash on top and a sprinkle of nutritional yeast.
    7. Bake in the oven until bubbly and the top is h browned, about 20 minutes. Sprinkle with fresh coriander and serve.

    See it on my blog

    See this recipe on MyNutriCounter

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