Wholesome ingredients come together to create a delectable plant-based feast
Enjoy the warmth and goodness of this Vegan Sweet Potato Shepherd's Pie , harmonizing the rustic charm of a traditional Shepherd's Pie with the vibrant Mexican flavours. It's a delicious and wholesome plant-based twist on the classic comfort dish
This Vegan Sweet Potato Shepherd's Pie features a robust filling of cooked lentils, sautéed vegetables, and aromatic herbs, delivering a rich and satisfying taste experience. Great source of protein, fiber and iron. And absolutely oil free!
Vegan Sweet Potato Shepherd's Pie
2 cups cooked red lentils1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 zucchini, grated
200g corn kernels
1 tin of tomatoes
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon coriander powder
3 large sweet potatoes, peeled and cubed
2 tablespoons olive oil
50ml plant based milk
1 teaspoon of garlic powder
Directions
Prepare the Lentil Filling:
1. Using water frying method sauté onion and garlic until softened.
2. Add bell pepper, zucchini, corn, and cook until vegetables are tender.
3. Stir in cooked lentils, , tinned tomatoes, chili powder, cumin, paprika and coriander powder. Simmer for 10 minutes, allowing flavors to meld. Adjust seasoning to taste.
Make the Sweet Potato Mash:
4. Boil sweet potato cubes in a pot of water until fork-tender. Drain.
5. Mash sweet potatoes with olive oil non-dairy milk and garlic powder until smooth and creamy.
6. Preheat the oven to 190°C
7. Transfer the lentil filling to a baking dish, spreading it evenly.
8. Spoon the sweet potato mash over the lentil filling, smoothing the top.
9. Place the dish in the preheated oven and bake for 25-30 minutes or until the top is golden brown.
10. Serve warm , optionally with avocado and lime on the side
Happy Cooking 👩🍳👩🍳👩🍳
