THE ALL TIME FAMILY FAVOURITE VEGAN SHEPHERD’S PIE (GLUTEN & DAIRY FREE)
Good old family classic shepherd’s pie made vegan friendly. A perfect comfort food dish for a cold winter’s day, which the whole family will enjoy (even the fussiest little eaters will love it). Vegan, gluten & dairy free.
Finally, after a lot of technical problems with my blog, which caused the whole site to go down (to say it was an emotional disaster was an understatement), I’m back with this lip-smacking recipe of a vegan shepherd’s pie.
This cosy dinner has been the most asked for recipe on my Instagram page to date (if you don’t follow me on social media, I post some recipes there too, so pop in and say hello). As soon as I posted this shepherd’s pie on Instagram, I received so many messages, emails and comments asking for the recipe – thank you so much for your kindness and generosity. To see that you guys enjoy the recipes I create is the best reward I could ever ask for and serves as the best encouragement to keep going with my blog (I must be honest, I have questioned myself a few times whether I should wrap up this rather time consuming hobby of mine…)
Good old family classic shepherd’s pie made vegan friendly. A perfect comfort food dish for a cold winter’s day, which the whole family will enjoy (even the fussiest little eaters will love it). Vegan, gluten & dairy free.
INGREDIENTS
- 1/2 cup green lentils
- 3 medium size sweet potatoes , peeled and diced
- 1 tbsp . olive oil
- 1 medium onion , finely chopped
- 2 garlic cloves , crushed
- 1 medium carrot , finely grated
- 1 heaped tsp smoked paprika
- 1 tbsp tomato puree
- 1 tin organic chopped tomatoes
- 1/2 cup green peas ( I used frozen)
- Salt & pepper
- 1/4 tsp red chilli flakes
- A bunch of fresh coriander
INSTRUCTIONS
1. Cook the lentils according to the packet instructions. Set aside. * You can also use pre-cooked lentils to save time (they sell them in little pouches in UK supermarkets).
2. Preheat the oven to 200C.
3. Place diced sweet potato in a pan, season with salt & pepper, cover with water & bring to a boil. Reduce to a medium heat & cook until the potatoes are soft. When cooked, cool slightly before mashing the potatoes up. Set aside.
4. In the meantime, fry the onions and garlic in a pan with 1 tbsp. olive oil on a low to medium heat until just softened. Add grated carrot & cook for a further 2 minutes. Stir in tomato puree, smoked paprika & chilli flakes and cook for a further 2 minutes.
5. Add cooked lentils into the pan with onions & garlic & mix well. Stir in chopped tomatoes & peas & cook on medium heat for around 5 minutes. Take the pan off the heat, add freshly chopped coriander and season with salt & pepper.
6. Transfer the lentil mixture into an oven proof dish and spread evenly. Top with sweet potato mash (use a fork to spread the mash evenly).
7. Bake in the oven for 10-15mins until the potato is starting to turn golden brown.
RECIPE NOTES
*Make sure you use good quality tinned tomatoes as cheap brands tend to be very runny, which makes the sauce too thin.
Recipe Source:fitfoodienutter.com
