Vegan Shepherd’s Pie with Sweet Potato


Sweet Potato Mash
- 1.15kg sweet potatoes
- 1/8tsp salt
- 1/8tsp ground black pepper
- 120ml unsweetened soy milk

Veggies Filling
- 500g closed cup white mushrooms
- 200g, 3 stalks of celery
- 300g carrots
- 150g, 1 medium size brown onion
- 4 cloves of garlic
- 530g cooked green lentils drained from can
- 2tbsp red wine vinegar
- 1tsp light brown sugar
- 1tsp dried mixed herb / Italian herb seasoning
- 400ml vegetable stock (1 stock cube dissolved in 400ml water)
- 1+1/2tbsp plain flour

(1) Have all veggies chopped and garlic minced.

(2) Poke holes on sweet potatoes and cook in microwave oven at 800W for 6-14 minutes depending on the size. Turn half way through. Set aside to cool.

(3) Cook chopped veggies on high heat without oil for 15 minutes or until all liquid has evaporated.

(4) Meanwhile, scoop sweet potatao flesh into a mixing bowl, add salt, ground black pepper and soy milk. Mix until smooth and creamy. Cover and set aside.

(5) Into the sauteed veggies, add drained lentils, red wine vinegar, sugar, herb and most of the vegetable stock. In a small bowl, whisk remaining stock with flour. Once smooth, stir into the veggies and lentil mixture. Continue to cook until mixture thickens, about 10 minutes, stirring constantly. Also, preheat oven to 220c.

(6) Transfer veggies filling to a large baking dish and smooth with a spatula, then spread the sweet potato mash over the top in an even layer and smooth over again with a spatula. Bake in preheated oven for 25 minutes until sweet potatoes have browned slightly.

(7) Remove from oven and let cool for 5 minutes before serving.

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