It’s winter, which means a lot of us are seeking comfort food. We’re here to help, so may I please direct your attention to this recipe for vegan Shepherd’s Pie with a roast sweet potato top?
This delicious vegan winter warmer comes from Kate Flowers and our friends over at Wiltshire. Give it a try if you need something tasty and full of hearty vegetables.
Vegan sweet potato shepherd’s pie recipe
What you’ll need:
For the filling
- 3 tbsp olive oil
- 3 tbsp of semolina
- 1 large onion, finely diced
- 1 large carrot, peeled and finely diced
- 1 medium red capsicum, diced
- 3 cloves of garlic, minced
- 2 sticks of celery, diced
- 2 bay leaves
- 3 tbsp fresh rosemary, finely chopped
- 2 cups cauliflower rice
- 4 tbsp tomato paste
- 2 tablespoons balsamic vinegar
- 2 cups beef style Masel vegetable stock (vegan)
- 2 cups water
- 1 x 400 g tin of lentils, rinsed and drained
- 1 x 400 g tin of chickpeas, rinsed and drained
For the sweet potato top
- 2 large sweet potato, skin on
- Olive oil
- Season
- Rosemary
- Lemon zest
- Breadcrumbs
Directions for vegan sweet potato Shepherd’s pie:
- Preheat the oven to 200°C.
- Place sweet potato on a tray and place in the oven for about 30 minutes or until fork-tender to the centre.
- Remove and set aside to cool. Lower oven temperature to 180°C.
- Meanwhile, heat a large pan to high heat, add oil, onion, carrot, red pepper and celery and cook stirring for around 5 minutes or until the vegetables are beginning to caramelise.
- Add the garlic, rosemary and bay and cook, stirring for 1 minute.
- Add tomato paste, cauliflower rice and vinegar and stir through. Continue to cook stirring for another few minutes before adding stock, water, lentils and beans.
- Bring the pan to a simmer and allow the liquid to evaporate until there is around a cup left.
- Scatter the top with semolina and stir through to thicken, season to taste then turn off the heat.
- Pour the filling into your Wiltshire Enamel Pie Dish 1.5 ltrs and set aside.
- To make the top, peel the sweet potato and place the flesh in a bowl. Add oil, salt and mash roughly with a fork.
- Place the topping on your pie filling and gently manipulate the sweet potato to evenly cover the filling.
- Use a spoon to create an organic pattern on top then sprinkle the remaining ingredients across the top and place the pie back in the oven.
- Cook for around 25 minutes, or until the top is starting to brown at the tips and the filling is bubbling.
- Serve immediately.
If you’re after some more warm winter recipes to go with your sweet potato pie, check out these delicious soup ideas.
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