Vegan Shepherd's Pie

 

Prep Time

10 minutes

Prep Notes

n/a

 

Cooking Time

60 minutes

Yields

6 servings

Ingredients

600g potatoes

600g sweet potatoes 

1 onion

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

Olive oil

1 lemon

Salt and black pepper

Chili flakes

1 tbsp coriander

1 bunch fresh thyme

2 tbsp balsamic vinegar

Fresh parsley

100ml veg stock

2tbsp nutritional yeast

 

Instructions

  1. Fry garlic & onions until brown with olive oil, or if desired without fat just add fry with some veg stock.

  2. Add in the celery sticks and carrots and saute for 10 min until soft.

  3. Add the thyme,black pepper,mushrooms and add the vinegar.

  4. Add salt and chili flake and add the veg stock and boil

  5. Add in the lentils and chickpeas and simmer for 15 min.

  6. Transfer to a casserole dish.

  7. Boil the potatoes and once soft,drain the water and mash together by adding in unsweetened almond milk or cashew milk, salt and pepper.

  8. Place the mashed potatoes on the veggie casserole dish.

  9. 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.

  10. Bake for 5 min.

 

Notes

  • For extra rich and delicious mash, roast garlic cloves in olive oil over low heat while the grains cook.

Suzanne Saleh

© 2019 by Suzanne Saleh

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