Vegan Shepherd’s Pie | #10HealthyMeals | Tim Shieff
Vegan Shepherd’s Pie Recipe
Boil the sweet potatoes until tender, then mash and season well. You won’t need any butter or oil.
Heat the oil in a sauté pan, then cook the onion, carrots celery and ginger until softened. Add the pepper and mushrooms; cook for a few minutes. Add the spices then stir well for a few minutes. Add the lentils, chickpeas and stock, bring to the boil and simmer for 10 minutes.
Slacken the cornflour with a little cold water. Add to the pan and stir until thickened.
Put the filling into an ovenproof, shallow dish. Spoon over the mash and spread with a fork. Heat the oven to 160C fan, gas 4. Bake for 40 minutes until browned and bubbling. Serve with green vegetables.
Video: Vegetarian Shepherd's Pie Recipe - Laura Vitale - Laura in the Kitchen Episode 495
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