Plant Based Shepherd's Pie
I'm going to put it out there right now, this is one of the best dishes I have ever made. I'm quite literally in love with this yummy vegan shepherd's pie. It is such an amazing comfort food dish full of lovely healthiness! Perfect for winter meals, this warming pie includes lentils, beans and tahini for a wonderfully rich and warming flavour.
Serves 6. Time: 45-60mins
Plant Based Shepherd's Pie Ingredients:
- 3 Sweet potatoes - 2 Onions - 3 Cloves of garlic - 4 Carrots - 1 Tin of lentils - 1 Tin of white beans - 1 Tsp of rosemary - 1 Tbsp of tahini - 1 Cup of water - Olive oil - Salt & Pepper
Pre-heat oven to 240'c.
Peel and chop the sweet potato into large chunks, pop into a mixing bowl and add olive oil, salt and pepper. Mix thoroughly and place on an oven proof tray. Cook in the oven for around 30 minutes or until nice and soft.
In a saucepan add a nice amount of olive oil, add the chopped onion, crushed garlic and slice carrots. Drain and rinse a tin of lentils and beans, add to the saucepan. Add 1 tbsp of rosemary, 1 tbsp of tahini and 1 cup of water as well as a pinch of salt and pepper.
Bring to the boil and leave to simmer for 30 mins.
Once the sweet potato is cooked, pop into a mixing bowl and mash up.
Add the filling to an ovenproof dish and top evenly with the mashed sweet potato. Cook in the oven for around 10 to 15 minutes. Enjoy!
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