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vegan-shepherds-pie-with-sweet-potato-recipe

Vegan Shepherds Pie with Sweet Potato

A hearty and delicious vegan shepherd's pie topped with sweet potatoes.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: British
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Filling

  • 1 tablespoon Olive Oil
  • 1 unit Onion, chopped
  • 2 cloves Garlic, minced
  • 2 cups Mixed Vegetables (carrots, peas, corn)
  • 1 cup Lentils, cooked
  • 1 cup Vegetable Broth
  • 2 tablespoon Tomato Paste
  • 1 teaspoon Thyme
  • 1 teaspoon Rosemary
  • to taste Salt and Pepper

Topping

  • 4 units Sweet Potatoes, peeled and chopped
  • 1 tablespoon Olive Oil
  • to taste Salt and Pepper

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. In a large pan, heat olive oil over medium heat. Add chopped onion and cook until translucent.
  3. Add minced garlic and cook for another minute.
  4. Add mixed vegetables, cooked lentils, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Simmer for 10 minutes.
  5. In a pot, boil sweet potatoes until tender. Drain and mash with olive oil, salt, and pepper.
  6. Transfer the vegetable mixture to a baking dish. Spread mashed sweet potatoes on top.
  7. Bake for 20 minutes or until the top is golden brown.

Nutritional Value

Calories: 350kcal | Carbohydrates: 60g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 900mg | Fiber: 12g | Sugar: 10g | Vitamin A: 20000IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 4mg

Keywords

Shepherd's Pie, Sweet Potato, Vegan
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