Description
A hearty and comforting vegan Lentil Shepherd’s Pie featuring a rich lentil and vegetable filling topped with creamy sweet potato mash, baked to perfection for a delicious, wholesome meal perfect for family dinners or meal prep.
Ingredients
Scale
Sweet Potato Mash
- 1.25kg (about 5) sweet potatoes
- 120ml unsweetened almond milk
- 1 heaped tbsp vegan butter
- 150g vegan cheddar style cheese
- Salt and pepper, to taste
Lentil Filling
- 1 red onion, finely diced
- 4 garlic cloves, crushed
- 1 stick of celery, finely diced
- 200g chestnut mushrooms, roughly chopped
- 250g (1.5 cups) dried red lentils
- 2 tins (800g) chopped tomatoes
- 500ml vegetable stock
- 1 tbsp tomato puree
- 2 tbsp soy sauce
- 1 tsp marmite
- 1 tbsp dried mixed herbs
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- Oil for cooking
Instructions
- Preheat the oven: Set your oven to 180°C (350°F) to prepare for baking the shepherd’s pie later.
- Cook sweet potatoes: Peel and cut sweet potatoes into 2-inch chunks. Boil them in a large saucepan of water and simmer for about 20 minutes until tender when pierced with a knife.
- Prepare vegetables: Finely dice the onion and celery, crush the garlic, and roughly chop mushrooms. Heat oil over medium heat in a large frying pan or saucepan. Add the onion first and sauté.
- Cook vegetables with mushrooms: Add garlic, celery, and mushrooms to the pan. Cook for approximately 5 minutes until the mushrooms release their liquid and it evaporates.
- Add lentils and remaining ingredients: Rinse lentils thoroughly. Add lentils, chopped tomatoes, vegetable stock, tomato puree, soy sauce, marmite, dried herbs, cumin, smoked paprika, salt, and pepper to the pan. Bring to a gentle simmer and allow it to cook and thicken for around 25 minutes.
- Check and mash sweet potatoes: Test the sweet potatoes for softness by piercing with a knife. If soft, drain and return to the pan. Add almond milk and use a hand mixer to whip the potatoes until smooth. Stir in vegan butter and vegan cheddar cheese. Season with salt and pepper, then set aside.
- Final seasoning of lentil mixture: Stir the lentil mixture to ensure nothing is sticking and verify it has thickened and the lentils are soft. Adjust salt and pepper seasoning to taste.
- Assemble the pie: Spoon the lentil filling into a large baking dish or individual ramekins. Add dollops of the sweet potato mash on top, spreading it gently to the edges. Use the back of a fork to create lines or peaks in the mash, which helps crisp it in the oven.
- Bake the pie: Place the dish in the oven for 25 minutes. It’s advisable to put the dish on a baking tray to catch any potential spills.
- Optional crisping: For a crispier topping, switch on the grill and cook for a few additional minutes until the mash is golden and crispy.
- Serve: Garnish with fresh herbs of choice. This dish pairs wonderfully with sautéed green vegetables or a fresh leafy salad.
- Storage: Store leftovers in an airtight container in the fridge for 3-5 days.
Notes
- Rinsing the lentils before cooking removes excess starch and helps with texture.
- Adjust seasoning at multiple stages to balance flavors perfectly.
- Using vegan cheddar helps add creaminess to the mash, but it can be omitted for a simpler version.
- The fork peaks on the mash encourage a crisp, golden crust during baking.
- Keep the baking dish on a tray to prevent oven messes from bubbling filling.
- Can be frozen after baking; reheat thoroughly before serving.
