Sweet Potato & Lentil Shepherd’s Pie

With this freezing cold weather, there is nothing more warming than a big plate of Shepherd’s Pie! This Sweet Potato and Lentil version will not disappoint!

Ingredients (serves 2-3):

  • 3 medium Sweet Potatoes, peeled and chopped into chunks
  • 100g Red Lentils
  • 1 tbsp Olive Oil
  • 1/2 finely chopped White Onion
  • 1 chopped Garlic Clove
  • 2 chopped Chestnut Mushrooms
  • 2 Carrots, peeled and chopped into little chunks
  • 60g Frozen Peas
  • 4 tsp vegan Gravy Granules
  • 1 tsp Brown Sauce
  • 1 Vegetable stock cube

Method:

  1. Place the Sweet Potatoes in a medium pan with boiling water and simmer for 10-15 minutes
  2. Pre-heat the oven to 180 degrees (fan)
  3. While the Potatoes are simmering, heat up the Olive Oil in a medium pan. Fry the Onion and Garlic for 5 minutes, or until softened
  4. Add the Carrot and Mushrooms for another 5 minutes
  5. Stir through the Lentils and then fill the pan with boiling water, so that it just covers all the ingredients
  6. Add the Gravy Granules, Stock cube, Brown Sauce and combine
  7. Stir through the frozen peas and let pan simmer with a lid
  8. Stir every 5 minutes, each time adding a splash of boiling water so that the ingredients are just covered so that the Lentils can cook. Repeat this for 20 minutes
  9. Once the Potatoes have softened, drain water and use a Potato Masher
  10. Once the mash has been made, pour the Lentil mixture into a medium glass dish and spread to the edges
  11. Top with the mashed potato and spread to the edges
  12. Place in the oven for 15 minutes, or until the edges are bubbling with Gravy
  13. Remove from the oven use a large spoon to serve. Best served with Brussels and Broccoli!

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