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Vegan Shepherd’s Pie
Vegan Shepherds Pie
"Vegan Shepherd’s Pie - This vegan shepherd’s pie 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 . This recipe is suitable for people who are on specifics diets such as gluten free and vegan ."
NotesSee more recipes here - http://www.mynutricounter.com/
Serves4 People
Preparation Time10 min
Cooking Time1 hr
Ingredients
- 600 grams cooked lentils
- 1 tablespoon coconut oil
- 1 white onion, chopped
- 1 red onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon grated fresh ginger root
- 1 tablespoon cumin
- 1 tablespoon cinnamon
- 1 tablespoon maple syrup/honey
- 400 grams chopped tomatoes, canned
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Preheat the oven to 175C/350F. Start making the filling: add the coconut oil to a saucepan and gently fry the onions, ginger, garlic and spices until soft and tender.
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Add in the rest of the filling ingredients (cooked lentil, white and red onion, 1 tbsp cumin, cinnamon, maple syrup, canned tomatoes and vegetable stock), bring to the boil, then leave to simmer for 20-30 mins.
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Meanwhile for the mash - add the sweet potatoes to a pan of boiling water, bring to the boil then leave to simmer for 20 minutes (until softened).
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Drain the water from the pan of potatoes, then add the rest of the mash ingredients (1 tsp cumin, coconut milk) and mash until smooth.
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Add the filling to a large baking dish (or 4 small dishes), then add the mash on top and a sprinkle of nutritional yeast. Bake in the oven for 20 minutes, then serve with fresh coriander.
