A wholesome and healthy, meat free alternative…
This easy to make sweet potato lentil shepherd’s pie is the perfect meal for an evening in and a healthy alternative to the more traditional offering. The filling is made up of mushrooms, lentils and carrots as well as a dose of flavouring that includes tomatoes, herbs and red wine.
Details
Servings
4 servings
Dietary
Vegan / <br>Contains Alcohol
Prep time
15 minutes
Cooking time
20 minutes
Print
Ingredients
1 tin Green Lentils
1 tbsp dry Porcini Mushrooms
1 Portobello Mushroom
1 Celery Stick
1 Carrot
1 small Onion
3 tbsp Olive Oil
2 Garlic Cloves
1 tbsp Chopped Rosemary
1/2 glass Red Wine
1 tin Chopped Tomatoes
500g Sweet Potato
400g White Potato
A splash of Soya Milk
1 tsp Nutmeg
1 tsp Margarine
Salt and Pepper
Directions
- Pre-heat the oven at 200°C.
- In a large pot over medium heat, add the olive oil, chopped celery, carrot and onion, the fresh and dried mushrooms and the rosemary and cook together for 2-3 minutes until the onion has browned.
- Add the lentils and cook for a few more minutes, stirring continuously.
- Add the wine and continue to cook over medium heat until the wine is reduced. Add the tomato sauce and simmer for 10 minutes.
- Meanwhile boil the potatoes in salty water, drain, peel and mash with the margarine, milk and nutmeg.
- Transfer the lentil mix to a deep dish or cooking pan and top with the potato.
- Bake for 20 minutes at 200°C.