This yummy Vegan Shepherd's Pie has a creamy sweet potato mash on top, and is made with ingredients that make it light, and perfect for a summer meal!
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GET THE RECIPE
Into a large pot add vegan butter and heat for 30 seconds on medium-high heat. Add your red bell peppers and mushrooms and cook for around 5 minutes or until soft and translucent.
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Add in your garlic and lentils and cook for 5-7 minutes or until your peppers are soft. To the pot, add the salt, black pepper, oregano, thyme, and sherry vinegar.
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Stir until the peppers, mushrooms and lentils are well coated and turn heat to low to cook and marry for around 3 minutes. Stir often to avoid burning.
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Into the pot add your ground walnuts, ground pecans. Stir the ingredients till combined and cook for 5 minutes.
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To the pot, now add the California Prunes, passata and water. Stir, stir, stir, bring to a boil then simmer for 30 minutes until thick and luscious like a traditional meat sauce.
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Just before removing from heat add in your rainbow chard and cook down just till wilted and soft. Set aside. Preheat oven to 400F and line a baking sheet with parchment paper.
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While your “meat” sauce is simmering prepare your mashed sweet potatoes according to recipe.
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Into a 13″L x 7.75″W x 2.25″H baking dish transfer your “meat mixture” and lay it flat using a spatula. Begin dolloping your mashed potato onto the mixture and using a flat tool flatten it all out.
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Before cooking spray the mashed potatoes with an oil of your choice for that added golden colour (you will thank me later if you do this).
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Cook for 25 minutes before setting the oven to broil for 5 minutes. Watch closely so nothing burns but this is an amazing adding touch to the recipe!
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