Vegan Shepherd's Pie

In this vegan shepherd’s pie, vegetables and lentils mingle in a sumptuous broth beneath a crown of mashed sweet potatoes. This vegan dish takes on the classic family comfort food and will be loved by all. Use white potatoes instead of sweet potatoes if that is your preference. Serve with a large delicious bowl of salad packed with fresh spring greens.

Ingredients

• 4 large sweet potatoes, peeled and cubed
• 1 tbsp paprika
• 1 tbsp dried parsley
• 1 large red onion, chopped
• 2 cloves garlic, crushed
• 2 cups carrots, diced small
• 2 cups organic sweetcorn
• 1 sachet umami instant stock dissolved in 4 cups boiling filtered water
• 2 cups red lentils
• 1 tsp each of thyme, marjoram, basil
• 2 cups sweet garden peas
• 1 tsp black pepper (optional)
• 1 tbsp tamari

Instructions

Preheat the oven to 180°C (350°F), gas 4. Boil the sweet potatoes until soft, drain, transfer to a large bowl and mash with a fork. Stir in the paprika and parsley and set aside.

In a heavy-based pan, sauté the onion, garlic and carrots, along with the sweetcorn, in a little filtered water until tender, about 7 minutes. Set aside. Place the lentils and umami stock into a pot. Bring to a boil and simmer until soft, about 20 minutes. Add the cooked vegetable mixture, along with the herbs, sweet garden peas and black pepper, if using. Add the tamari and mix well. If the mixture is too wet, add in some of the sweet potato mash to thicken.

Fill the bottom of a large casserole dish or small individual pie dishes with the lentil and vegetable mixture, and top with the mashed sweet potatoes. Place on a baking tray to catch any overspill. Cook in the middle of the oven for 25–30 minutes. You may also grill for 5 minutes at the end of cooking to crisp up the sweet potato. Serve smothered in a delicious mushroom gravy. Makes 6–8 servings.