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.

THE ALL TIME FAMILY FAVOURITE VEGAN SHEPHERD’S PIE (GLUTEN & DAIRY FREE)

INGREDIENTS
  1. 1/2 cup green lentils
  2. 3 medium size sweet potatoes , peeled and diced
  3. 1 tbsp . olive oil
  4. 1 medium onion , finely chopped
  5. 2 garlic cloves , crushed
  6. 1 medium carrot , finely grated
  7. 1 heaped tsp smoked paprika
  8. 1 tbsp tomato puree
  9. 1 400g tin organic chopped tomatoes
  10. 1/2 cup green peas ( I used frozen)
  11. Salt & pepper
  12. 1/4 tsp red chilli flakes
  13. A bunch of fresh coriander

INSTRUCTIONS
  • 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). 
  • Preheat the oven to 200C.
  • 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.
  • 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.