Main Dishes

Vegan Shepherd’s Pie

This vegan shepherd’s pie is comforting, healthy, delicious and really easy to make. You can also make it in batches to freeze and serve when you don’t have much time to cook. We used lentils to make ours, but you could use chickpeas instead, if you’d prefer.

4
For the filling:

600g/21oz cooked lentils
1 tbsp. coconut oil
1 white onion, chopped
1 red onion, chopped
2 cloves garlic, chopped
1 tbsp. grated fresh ginger root
1 tbsp. cumin
1 tbsp. cinnamon
1 tbsp. maple syrup/honey
1 x 400g/14oz can chopped tomatoes
350g/12.5oz vegetable stock

For the mash:

735g/26oz sweet potatoes, peeled and chopped
1 tsp. cumin
100ml /3.5fl oz coconut milk
Optional: sprinkle of nutritional yeast
Fresh coriander to serve
1. Preheat the oven to 175C/350F. 2. Start making the filling: add the coconut oil to a saucepan and gently fry the onions, ginger, garlic and spices until soft and tender. 3. Add in the rest of the filling...
See the full directions on my site
Nutritions

Calories
76

Sodium
31mg
1% DV

Fat
4g
6% DV

Protein
1g
3% DV

Carbs
8g
2% DV

Fiber
2g
9% DV