LENTIL SWEET POTATO SHEPERD´S PIE VEGAN & GLUTEN FREE

by My Vegan Beli

LENTIL SWEET POTATO SHEPERD´S PIE VEGAN & GLUTEN FREE

Hi guys! I hope you are doing well! today I am sharing this easy and healthy, vegan & gluten-free shepherd’s pie made just with 11 ingredients.

Shepherd’s pie, common and inexpensive British dish originating from the sheep country in Scotland and northern England. It is a baked meat pie made with minced or diced lamb and topped with a thick layer of mashed potatoes, we will make it vegan!

This lentil sweet potato shepherd’s pie vegan and gluten-free is the perfect recipe for family dinners, xmas, Thanksgiving…

To make this lentil sweet potato shepherd’s pie, I use a mix of mushrooms but you can really use any kind of mushrooms. To make them, I just baked them with ginger powder and coconut aminos sauce, this combo is so good! It tastes like heaven.

The ginger is kind of fresh and the coconut aminos is sweet so the mix is wonderful, this is the coconut aminos that I used for this recipe:

This is the ginger powder, it tastes delicious, I use it all the time:

I love to use coconut aminos as it is the perfect replacement of soy sauce and it has a lot of flavours, this condiment is made from ageing coconut tree sap and has an umami quality with a slight sweetness. It’s soy-free and gluten-free

Coconut aminos is also jam-packed with 17 amino acids, potassium, vitamin C and vitamin B and scores low on the glycemic index.

This recipe is heartwarming, fulfilling, really nutritious, healthy, it tastes delicious, I love the mushrooms with the lentils.

I really like this recipe because of the sweet potatoes too, sweet potatoes are high in fibre, which has been shown to promote a healthy digestive system.

Sweet potatoes are a rich source of fibre as well as containing an array of vitamins and minerals including iron, calcium, selenium, and they’re a good source of most of our B vitamins and vitamin C. One of the key nutritional benefits of sweet potato is that they’re high in an antioxidant known as beta-carotene, which converts to vitamin A once consumed. Add a drizzle of olive oil just before serving to increase your absorption of beneficial beta-carotene. (Source: BBC good food)

WHAT FOOD GOES WITH SHEPERD´S PIE?

Here are a few of my favourites sides:

CAN YOU FREEZE SHEPERD´S PIE WITH SWEET POTATOE?

After baking, let the pan cool to room temperature, then cover tightly and place in the freezer for up to 2 months.

CAN YOU BOIL SWEET POTATOES?

Boil sweet potatoes for 15 to 20 minutes, until they are tender when pierced with a fork. Note, it will take less time if you cut the sweet potatoes in smaller pieces. Drain and return to pot to make your mash.


INGREDIENTS


3 sweet potatoes

700g mixed mushrooms

500g cooked lentils

3 tomatoes

2 tbsp olive oil

3 tbsp coconut aminos sauce

a tsp ginger powder

3 garlic cloves

fresh thyme leaves

salt and pepper to the taste


Preparation time: 15 minutes
Total time: 45 minutes
Serving size: 5 serves

METHOD

Start by removing the skin of the sweet potatoes, wash them well and cut them into cubes.

Boil the sweet potatoes until soft.

Whilst the sweet potatoes are boiling, preheat the oven to 250ºC (482°F)

Wash the mushrooms and cut them into smaller pieces if you like, chop the garlic cloves too, put the mushrooms and garlic into a tray to go into the oven. Add the coconut aminos, salt, pepper and a teaspoon of ginger powder.

Cook them in the oven for around 20 minutes.

Wash the tomatoes, cut them into halves, add a tablespoon of olive oil and roast them in the oven for around 20 minutes.

Once you have cook the mushrooms and the tomatoes, blend just the tomatoes into a food processor until you get a creamy texture, add thyme leaves.

In the tray that you will use to go into the oven to make the shepherd´s pie, mix the cooked lentils, the tomato sauce and the mushrooms, even the surface.

Once the sweet potatoes are steamed, blend them, add salt and pepper and add it to the top of the mushrooms, even the surface of the sweet potatoes, once is even you can make a pattern if you like, this is optional.

Cook in the oven for around 20 minutes at 200ºC (392°F)

Garnish with a tablespoon of olive oil, pepper, fresh thyme and enjoy!

LEFTOVERS?

You can keep the leftovers in the fridge for 4 days.

IF YOU LOVE THIS RECIPE

You will enjoy this recipe too!

Please let me know if you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thewhitechestnut

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