Best Of the All Time Family Favourite Vegan Shepherd’s Pie


The All Time Family Favourite Vegan Shepherd’s Pie Awesome the All Time Family Favourite Vegan Shepherd’s Pie Gluten & Dairy Free




Ingredients



  • 1/2 cup green lentils

  • 3 medium size sweet potatoes , peeled and diced

  • 1 tbsp . olive oil

  • 1 medium onion , finely chopped

  • 2 garlic cloves , crushed

  • 1 medium carrot , finely grated

  • 1 heaped tsp smoked paprika

  • 1 tbsp tomato puree

  • 1 400g tin organic chopped tomatoes

  • 1/2 cup green peas ( I used frozen)

  • Salt & pepper

  • 1/4 tsp red chilli flakes

  • A bunch of fresh coriander



























Instructions


1. Cook the lentils according to the packet instructions. Set aside. * You can also use pre-cooked lentils to save time (they sell them in little pouches in UK supermarkets).


2. Preheat the oven to 200C.


3. Place diced sweet potato in a pan, season with salt & pepper, cover with water & bring to a boil. Reduce to a medium heat & cook until the potatoes are soft. When cooked, cool slightly before mashing the potatoes up. Set aside.


4. In the meantime, fry the onions and garlic in a pan with 1 tbsp. olive oil on a low to medium heat until just softened. Add grated carrot & cook for a further 2 minutes. Stir in tomato puree, smoked paprika & chilli flakes and cook for a further 2 minutes.


5. Add cooked lentils into the pan with onions & garlic & mix well. Stir in chopped tomatoes & peas & cook on medium heat for around 5 minutes. Take the pan off the heat, add freshly chopped coriander and season with salt & pepper.


6. Transfer the lentil mixture into an oven proof dish and spread evenly. Top with sweet potato mash (use a fork to spread the mash evenly).


7. Bake in the oven for 10-15mins until the potato is starting to turn golden brown.




This article and recipe adapted from this site










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