Sweet potato and lentil shepherd's pie

Sweet potato and lentil shepherd's pie

Ingredients

serves 4
  • •600g sweet potato, chopped
  • •2–3 tbsp plant milk
  • •50g soya mince
  • •1 tbsp olive oil
  • •1 large onion, finely chopped
  • •2 garlic cloves, minced
  • •150g chestnut mushrooms, chopped
  • •1 400g can green or brown lentils, drained and rinsed
  • •1 tbsp tomato paste
  • •1 tsp dried thyme
  • •½ tsp dried rosemary
  • •1 tbsp soy sauce
  • •250ml vegetable stock
  • •1 400g can chopped tomatoes
  • •¼ tsp sea salt, to taste
  • •Ground black pepper, to taste

Directions

Cooking mode
  1. 1. Boil the sweet potato for 15–20 minutes, until tender. Drain, then mash with the plant milk and a pinch of salt. Set aside.
  2. 2. In a small bowl, add the soya mince and enough vegetable stock to just cover it. Leave to sit for 5–10 minutes.
  3. 3. Preheat the oven to 200°C.
  4. 4. Heat the olive oil in a large pan over medium heat. Add the onion and cook for 5–8 minutes, until softened. Add the garlic and mushrooms and cook for 5 minutes, until softened and starting to brown.
  5. 5. Stir in the tomato paste, thyme and rosemary and cook for 1 minute.
  6. 6. Add the soya mince, lentils, chopped tomatoes, soy sauce and vegetable stock. Season with salt and black pepper, and simmer for 15–20 minutes, stirring occasionally, until slightly thickened.
  7. 7. Spoon the filling into a baking dish and spread the sweet potato mash evenly over the top. Bake for 15 minutes, then grill for 5 minutes until lightly browned and crispy on top.
Baker Beanie Author

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