Description
A vegan twist on shepherd’s pie featuring creamy sweet potato mash over a rich lentil and vegetable filling. Packed with umami, protein, and comfort, this wholesome dish is perfect for family meals or meal prepping.
Ingredients
1.25 kg sweet potatoes
120 ml unsweetened almond milk
1 heaped tbsp vegan butter
150 g vegan cheddar-style cheese
Salt & pepper
1 red onion
4 garlic cloves
1 stick celery
200 g chestnut mushrooms
250 g red lentils (dry)
800 g chopped tomatoes
500 ml vegetable stock
1 tbsp tomato purée
2 tbsp soy sauce
1 tsp marmite
1 tbsp dried mixed herbs
1 tsp ground cumin
1 tsp smoked paprika
Instructions
Peel and chop sweet potatoes into uniform pieces. Boil in a large pot for 20 minutes until tender. Drain and mash with almond milk, vegan butter, cheese, salt, and pepper.
Finely chop red onion, celery, garlic, and mushrooms. Sauté onion in a pan until softened. Add garlic, celery, and mushrooms, cooking until mushrooms release their liquid and it evaporates.
Add rinsed lentils, chopped tomatoes, vegetable stock, tomato purée, soy sauce, marmite, mixed herbs, cumin, smoked paprika, salt, and pepper. Simmer for 20-25 minutes until lentils are tender and sauce thickens.
Preheat oven to 200°C (400°F). Spread lentil mixture into a baking dish. Top with sweet potato mash. Bake for 20-25 minutes until golden and bubbling.
Notes
Roast sweet potatoes with cinnamon for a caramelized flavor.
Substitute marmite with nutritional yeast for a similar umami boost.
Store leftovers airtight in the fridge for up to 4 days or freeze for 2 months.
Use any sturdy mushrooms or add peas/corn for extra texture.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British