Vegan Shepherd’s Pie

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Filling:
1 tablespoon coconut oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon ginger, minced
1 teaspoon brown mustard seeds
1 teaspoon ground coriander
1 teaspoon turmeric
1/2 teaspoon cumin seeds
1 tablespoon garam masala
1 cup red lentils
1 eggplant, diced
2 carrots, diced
2 zucchini, diced
1 cup passata
3 cups vegetable stock
1 cup frozen peas

Sweet Potato Smash:
2 large sweet potatoes, chopped
1 teaspoon smoked garlic salt (optional)
Almond milk

Chilli Crumb:
4 tablespoons LSA
1 tablespoon flaxseeds
2 teaspoons chilli flakes
1 teaspoon coconut oil

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For the filling, saute the onion, garlic and ginger in coconut oil until soft. Add the spices, stirring so they don’t catch and burn. Once fragrant, add in the vegetables, lentils, passata and stock. Turn the heat down to low and allow to simmer for 20-30 minutes or until the lentils are soft.

To make the mash, put the pieces of sweet potato in a pot of water. Bring to the boil and cook for 20 minutes. Once tender, drain and place back into the pot. Roughly mash together with salt and a splash of almond milk to loosen.

Mix all the crumb ingredients together in a small bowl ready for assembly.

To assemble, divide the lentil mix between 6 ovenproof ramekins. Top with the sweet potato mash and a sprinkling of the chilli crumb before placing on a baking tray under the grill. Grill until the top is golden brown before removing from the heat. Allow to cool slightly before serving with your favourite greens.

Makes 6 individual or 1 large casserole dish.