Vegan Shepherd's Pie
600g sweet potatoes
2 carrots chopped
3 cloves garlic
2 celery sticks chopped
350g fresh mushrooms
1 can (400g) chickpeas
1 can (400g) lentils
30g (¼ cup) bread crumbs
Salt and black pepper
1 tbsp coriander
1 bunch fresh thyme
2 tbsp balsamic vinegar
100ml veg stock
2tbsp nutritional yeast
Fry garlic & onions until brown with olive oil, or if desired without fat just add fry with some veg stock.
Add in the celery sticks and carrots and saute for 10 min until soft.
Add the thyme,black pepper,mushrooms and add the vinegar.
Add salt and chili flake and add the veg stock and boil
Add in the lentils and chickpeas and simmer for 15 min.
Transfer to a casserole dish.
Boil the potatoes and once soft,drain the water and mash together by adding in unsweetened almond milk or cashew milk, salt and pepper.
Place the mashed potatoes on the veggie casserole dish.
Mix 1 lemon zest,rosemary herb,olive oil,1 clove garlic grinded and add this on top of the mash potatoes. Sprinkle 2 tbsp of nutritional yeast.
Bake for 5 min.
For extra rich and delicious mash, roast garlic cloves in olive oil over low heat while the grains cook.