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Vegan shepherd's pie
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Total Time:
1 hour 25 minutes
Savory veggie pie with sweet potato topping and zesty breadcrumbs for a delicious twist.
Ingredients:
  • 600 g Maris Piper potatoes
  • 600 g sweet potatoes
  • 40 g dairy-free margarine (or use butter or margarine if you’re not vegan)
  • 1 onion
  • 2 carrots
  • 3 cloves of garlic
  • 2 sticks of celery
  • 1 tablespoon coriander seeds
  • olive oil
  • ½ a bunch of fresh thyme (10g)
  • 350 g chestnut mushrooms
  • 12 sun-dried tomatoes
  • 2 tablespoons balsamic vinegar
  • vegan red wine (or regular red wine if you’re not vegan), optional
  • 100 ml vegetable stock
  • 1 x 400 g tin of lentils
  • 1 x 400 g tin of chickpeas
  • 5 sprigs of fresh flat-leaf parsley
  • 2 sprigs of fresh rosemary
  • 1 lemon
  • 30 g fresh breadcrumbs
Instructions:
  • 1. Preheat the oven to 200°C/400°F/gas 6. 2. Peel and chop the potatoes into rough 2cm chunks. Boil in salted water for 10-15 minutes until tender, adding sweet potatoes after 5 minutes. Drain, then mash with margarine, sea salt, and black pepper. 3. Slice onion, carrots, garlic, and celery. Cook in a pan with coriander seeds, thyme leaves, oil for 10 minutes until softened. 4. Chop mushrooms and sun-dried tomatoes; add to the pan with vinegar, sun-dried tomato oil, wine (optional), stock, lentils, and chickpeas. Cook for 10 minutes until slightly thickened. Stir in chopped parsley, season to taste. 5. Transfer mixture to a baking dish. Spread mash on top. 6. Mix sliced garlic, rosemary, lemon zest, breadcrumbs, and oil. Sprinkle over the mash. 7. Bake for around 10 minutes until hot. Grill for 2-3 minutes until golden. 8. Serve with seasonal greens.

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