vegan shepherd's pie


  • ½ cup of dried lentils (or 1 cup cooked)
  • 1 pound of sweet potatoes / sweet potato (approx. 2 medium), peeled and chopped
  • 1 cup coconut milk
  • ½ cup water
  • A pinch of cayenne
  • 1 tbsp coconut oil
  • 1 medium chopped onion
  • 4 cloves chopped garlic
  • 1 piece of ginger, chopped
  • 3 medium carrots, cut into cubes
  • < li itemprop = "ingredients"> 2 celery stalks, diced

  • 1 portobello mushroom, or 5 crimini mushrooms, diced
  • 1 tsp garam masala
  • 1 tbsp each: chili powder, cumin and sea salt
  • 1 – 5.5 oz of tomato paste
  • 1 – 19 ounces of chickpeas, drained and rinsed
  • 1 cup of frozen peas
  • Preparation

    Add the lentils to a small pot and cover with a few inches of water. Bring the pot to a boil, then reduce the heat, cover the pot and simmer for 25-30 minutes, or until the lentils are soft. Drain any remaining liquid.

    Add the sweet potatoes, coconut milk, water, and a pinch of pepper to a pot and bring to a boil over high heat. Reduce heat to medium-low, cover and cook until sweet potatoes are soft. Mash with a potato masher and salt to taste.

    Preheat your oven to 400 degrees.

    While the lentils and sweet potatoes are cooking, heat the coconut oil in a nonstick skillet large over medium-high heat. Add the onion and cook until translucent, about 3-4 minutes. Add the garlic, ginger, carrots, celery, and mushrooms to the skillet and cook, stirring occasionally, until the vegetables are soft and beginning to brown, about 10 minutes.

    Add the garam masala , chili powder, cumin, and sea salt to skillet and cook until fragrant, about 1 minute. Add the tomato paste and let it caramelize for about 3 minutes, or until it has darkened slightly and smells sweet. Remove from heat and add the cooked chick peas, peas and lentils. Transfer to a saucepan and top with the mashed coconut sweet potatoes.

    Bake vegan shepherd’s pie for 20-25 minutes, or until hot and bubbly around the edges.

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