Contributor: Chloe-Jasmine Whichello
Love Shepherd’s Pie but love being a vegan too?
Here’s a healthy recipe option for an easy to prepare Vegan Shepherd’s Pie to satisfy those cravings!
- 1 onion
- 2 carrots
- 400g potatoes
- 400g sweet potatoes
- 40g dairy free margarine/Coconut oil
- 3 sticks celery
- 3 garlic cloves
- 100ml vegetable stock
- 1 can of chickpeas
- 1 lemon
- 400g lentils (I used both brown and green)
- 300g mushrooms (mixed)
- Coconut Milk
Oven – 200°c
Peel and chop potatoes. Place in salted water, bring to the boil and simmer for about 15 minutes.
Drain. Steam dry. Return them to the pan with the margarine or coconut oil with sea salt and black pepper. Mash.
Peel and dice the onion, Carrots and cloves of garlic. Finely slice the celery. Cook the lentils for 20 minutes.
Chop the mushrooms (I added 3 sundried tomatoes and 2 tablespoons of the oil with some balsamic vinegar for some extra kick)
You can also add a splash of red wine if it’s been a hard week. Stir in the lentils and chickpeas.
COOK FOR A FURTHER 10 MINUTES.
Pick and chop parsley leaves. Stir into the pan.
Transfer to a baking dish.
Spread the mash over the top. I added some coconut milk to thicken the mixture.
Cook for twenty minutes.
Top with vegan cheese, lemon, garlic, spinach or even breadcrumbs and rosemary. And grill for another 5 minutes.
I picked some wild garlic earlier in the day and it really complimented the dish.
Serve with salad or seasonal greens.