Tasty vegan recipes? We've got you covered. Cosy up with this classic winter warmer, a tasty vegan shepherd's pie made with lentils, lots of veg and a filling sweet potato topping. Make a batch ahead and whack in the oven when you get home for a no-fuss meat-free dinner.
Whether you are trying to convert to veganism, or just want some easy meat-free recipes to add to your repertoire check out this comforting and tasty dish from Yumbles that just so happens to be animal product-free. Find out more in our feature on how to go vegan.
Serves: 4 Prep time: 30-35 minutes Cooking time: 35 minutes
How to make vegan shepherd's pie
For the lentil sauce:
- 2 red onions, finely chopped
- 2 carrots, diced
- 2 sticks of celery, diced
- 5 cloves of garlic, crushed
- 0.5 tbsp fresh thyme, chopped
- 0.5 tbsp fresh rosemary, chopped
- 2 cans of lentils, drained and washed
- 690g passata
- 2 tbsp bouillon powder or two vegetable stock cubes
- 2 bay leaves
- Juice of half a lemon
- 0.5 cups of water
- Salt, pepper and cayenne pepper (to taste) for seasoning
For the sweet potato mash:
- 3 large sweet potatoes, peeled and cubed
- 2 tbsp almond milk
- Vegan spread (optional)
1. Heat oven to 180ºC/350ºF/GM4.
2. Heat some oil in a large casserole dish over a medium heat. Fry onion, carrot and celery until soft.
3. Add the herbs and garlic and soften for a minute.
4. Add lentils, passata, bay leaves, stock powder, water and lemon juice and bring to the boil.
5. Simmer for 15 minutes and season with salt and pepper (and cayenne if desired) then set aside to cool.
6. While the lentil sauce simmers, bring the sweet potatoes to the boil in a pan of water seasoned with salt.
7. Once soft, drain and mash with almond milk (and spread), then season with salt and pepper.
8. Remove the bay leaves from the lentil sauce and pour the mix into an oven-proof dish.
9. Top with mash and spread with a fork (this helps create texture).
10. Garnish with rosemary, then bake for 30 to 45 minutes until the top is golden.