Vegan Lentil Mushroom Sheperds Pie With Sweet Potato Mash
A hearty and comforting vegan lentil mushroom shepherd’s pie topped with creamy sweet potato mash. Perfect for cozy dinners or meal prep.
Equipment
- 1 Baking Dish 11x7 inches and slightly smaller at the base
Ingredients
Sweet Potato Mash
- 1.1 kg sweet potatoes
- 2 tbsp plant milk
- 1 tbsp oil
- salt and pepper to taste
Lentil Mushroom Base
- 2 cans brown lentils 500g drained weight
- 300 g button mushrooms
- 2 carrots
- 1 medium white onion
- 3 tbsp extra virgin olive oil
- 1 tbsp soy sauce
- 2 tbsp tomato paste
- 1/4 tsp paprika
- 1/4 tsp dry parsley
- 1 tbsp plain flour or oat flour for GF
- salt and pepper to taste
Instructions
Sweet Potato Mash
- Peel and chop 1.1kg of sweet potatoes into chunks.
- Boil the sweet potatoes in a large pot of salted water for 15-20 minutes until fork tender. Drain and return to the pot.
- Add 1 1/2 tbsp of plant milk, 1 tbsp of oil and salt and pepper to taste the boiled sweet potatoes and mash until smooth and creamy. Set aside.
- Preheat the oven
- Preheat the oven to 180C/350F
Lentil Mushroom Base
- While the potatoes are boiling, heat 3 tbsp of olive oil in a large pot over low/medium heat.
- Finely chop 1 onion and 2 carrots, and add them to the pan. Cook for 5-7 minutes until softened.
- Add 300g of chopped mushrooms and continue to sauté for another 5 minutes until the mushrooms reduce in size and release their moisture. Increase the heat to get rid of all the water released from the mushrooms, it needs to evaporate.
- Stir in 1 tbsp of soy sauce or tamari, and 2 tbsp of tomato paste and cook for 1 minute. Then add in 2 cans of lentils drained (about 500g drained eeight), and mix well to ensure all ingredients are coated evenly. Let it cook for 2-3 minutes.
- Sprinkle in 1/4 tsp of paprika, 1/4 tsp of dry parsley or other dry herbs, and 1 tbsp of plain flour or oat flour. Mix to combine and cook for another 2 minutes. Finally season with salt and pepper.
- Transfer the filling into an oven-safe baking dish, spreading it evenly.
- Spoon the mashed sweet potatoes over the filling, spreading it carefully to cover the entire surface. Use a fork to create ridges on top, which will crisp up during baking.
- Place the pie in the preheated oven and bake for 40 minutes at 180°C (350°F).
- For a golden finish, switch the oven to grill (broil) for the last 5 minutes until the top becomes slightly crisp.
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