Vegan Sweet Potato Shepherd's Pie

Wholesome ingredients come together to create a delectable plant-based feast

Vegan Sweet Potato Shepherd's Pie

Enjoy the warmth and goodness of this Vegan Sweet Potato Shepherd's Pie , harmonizing the rustic charm of a traditional Shepherd's Pie with the vibrant Mexican flavours. It's a delicious and wholesome plant-based twist on the classic comfort dish

This Vegan Sweet Potato Shepherd's Pie features a robust filling of cooked lentils, sautéed vegetables, and aromatic herbs, delivering a rich and satisfying taste experience. Great source of protein, fiber and iron. And absolutely oil free!

Vegan Sweet Potato Shepherd's Pie

• 2 cups cooked red lentils1 onion, diced

• 2 cloves garlic, minced

• 1 bell pepper, diced

• 1 zucchini, grated

• 200g corn kernels

• 1 tin of tomatoes

• 1 tablespoon chili powder

• 1 teaspoon cumin

• 1 teaspoon smoked paprika

• 1 teaspoon coriander powder

• 3 large sweet potatoes, peeled and cubed

• 2 tablespoons olive oil

• 50ml plant based milk

• 1 teaspoon of garlic powder

Directions

Prepare the Lentil Filling:

1. Using water frying method sauté onion and garlic until softened.

2. Add bell pepper, zucchini, corn, and cook until vegetables are tender.

3. Stir in cooked lentils, , tinned tomatoes, chili powder, cumin, paprika and coriander powder. Simmer for 10 minutes, allowing flavors to meld. Adjust seasoning to taste.

Make the Sweet Potato Mash:

4. Boil sweet potato cubes in a pot of water until fork-tender. Drain.

5. Mash sweet potatoes with olive oil non-dairy milk and garlic powder until smooth and creamy.

6. Preheat the oven to 190°C

7. Transfer the lentil filling to a baking dish, spreading it evenly.

8. Spoon the sweet potato mash over the lentil filling, smoothing the top.

9. Place the dish in the preheated oven and bake for 25-30 minutes or until the top is golden brown.

10. Serve warm , optionally with avocado and lime on the side

Happy Cooking 👩‍🍳👩‍🍳👩‍🍳

Vegan Sweet Potato Shepherd's Pie