recipe: Vegan Shepherds Pie

Posted on Mar 25 2014 - 4:00pm by The Wife

We recently started  experimenting more with sweet potatoes. These super healthy, starchy, sweet tasting and filling root vegetable has got to be a new discovery for us. As you may tell from our recent sweet potato breakfast hash we are absolutely in love with this big chuck of root.
Vegan Shepherds pie recipeAlright enough raving about sweet potatoes. We made Cottage pie last december and you guys seem to like it so this time we decided to give it a twist after watching a vegan shepherds pie youtube on Foodtube (by Jamie Oliver)
Vegan Shepherds pie recipeThis dish is great if you have a big party and I am sure will be a crowd pleaser! Everyone will love it even you meat eating (only) pals. We did not have a big party when I made it but it sure packs well for lunch the following day and even dinner a day later. Just be sure to refrigerate them well.

Vegan Shepherds pie recipe

Serves 6

4-5 sweet potatoes (depending on size)

Olive oil

sea salt

black pepper

2 sticks of celery, trimmed and roughly chopped

2 red onions, peeled and finely sliced

2 cloves of garlic, peeled and finely sliced

6 sprigs of rosemary, finely chopped

1 tbsp ground coriander seeds

4 sundried tomatoes, roughly chopped

1/2 glass wine

100mls of veg stock cube

1 x 400g tin of lentils (in water)

1 x 400g tin of chickpeas

handful of breadcrumbs

Preheat the oven to 180C

In an oven proof tray place the sweet potatoes ( skin still on), drizzle with oil then salt and pepper. Roast for 35-40minutes or until golden and cooked through.

Place a pan on a medium heat, add a little oil together with the celery, red onion, carrots, garlic, 4 sprigs of rosemary and ground coriander seeds. Cook for 10 minutes stirring constantly until all sticky and soft.

Add to the pan along with the sundried tomatoes, cook for another 3 minutes then add the wine, then the heat up and let the alcohol evaporate. Next add the chickpeas and lentil (along with the water in the tins) and veg stock. Stir to combine and leave to tick away for 5-10 minutes until slightly thickened.

Season to taste and then place into a medium ovenproof dish.

In a bowl combine the remaining rosemary and the breadcrumbs.

Once the sweet potatoes are cooked through mash lightly and then roughly add on top of the pie. Finish with the breadcrumbs rosemary mix and then place under the grill for 5minutes or until crispy and golden.

Enjoy!

  • Terri Lovell

    this looks so good, and I LOVE the pan you used! I noticed that you refer to wine in the directions, but don’t see it listed in the ingredients?

    • The Wife

      Thank you! Its the Jamie Oliver pie pan :) Sorry missed that out in the ingredient list! Just updated. Thanks for pointing that out.

    • riceandbread1

      Our mistake. We added the wine to the list of ingredients. We recommend using red wine for this dish though.

  • Sarah hoskins

    Once sweet potatoes are cooked thru did you mash them with the skin on? Also if I use liquid broth instead of cube how many cups? Thanks!

    • riceandbread1

      Hi Sarah, you will be able to mash the sweet potato with the skin on ones they are cooked. Once you mash the sweet potatoes the skin will naturally separate from the rest of the sweet potato so you can easily remove them. There may be tiny bites of skin left but they are easy to eat. If you use liquid broth it should also be the same quantity. 100ml. Hope this helps!