Vegan shepherd’s pie with sweet potato mash

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This gorgeous creamy and hearty dish instantly became one of my favourites this winter. So much so, that the photos you’re looking at are the third making in a couple of weeks. I would make it and leave it to cool completely so I could cut nice square shapes for the photo and as you may imagine, it would be entirely gone before that moment every single time. Yes, it’s so good my friends.

It’s so soft, creamy and satisfying it will warm and lift you up instantly. Leaks add creaminess to it’s rich lentils and mushrooms fillings and rosemary is here for some seductive aroma. On top of it all, there’s a sweet potato mash made with a vegan cream for some added yumminess. And though this is one moderately slow dish, it’s very easy to make. Besides you can always prepare most of the ingredients in advance and than just quickly assemble it all for the oven which takes only about 20 minutes.

Once it completely cools down, you’ll be able to cut out nice square shaped pieces. That is if you can wait that long. I couldn’t risk it for the third time here 🙂

The list of ingredients for 6-8 servings:

For the filling:

  • 1 leak
  • 400g mushrooms, whichever you like
  • few branches of fresh rosemary
  • 4 mid sized carrots
  • 2 green capsicum peppers – optional
  • 200g precooked brown lentils
  • salt, pepper, olive oil
  • parsley

For the mash:

  • 2 sweet potatoes
  • 4 baby potatoes white

For the vegan cream:

  • 150g cashews soaked overnight
  • 2 tbsp tahini
  • salt and pepper

Let’s make the pie:

Wash, peal and dice the potatoes. Cover with water in a large pot, add some salt and leave to cook until soft.

Preheat oil in another larger pot and add finely chopped rosemary. Stir for about a minute until the herbs start releasing all of their fragrant oils and add finely sliced leaks. After a 1-2 minutes add sliced mushrooms and finely chopped pepper. Reduce heat and leave to simmer.

Add sliced carrots, a bit of water, put a lid on and leave to simmer until done. In the end, mix in lentils, add salt and pepper.

Make the vegan cream by simply blending all of the ingredients. Than mash the potatoes and mix in the cream.

Now layer the filling on the bottom of the baking dish and cover with the potato mash. Bake in the preheated oven at 200C for about 20minutes, it’s done when you see this gorgeous brown and orange sizzling crust on top.

Sprinkle it with some chopped parsley and enjoy!

 

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