Lentil and Sweet Potato Bake - Vegan Shepherd’s Pie
A winter's dinner for anyone wanting to try more vegan recipes - this lentil and sweet potato bake is my favourite vegan dish OF ALL TIME and that says a lot
Servings: 4
Ingredients
- 1 potato
- 1 sweet potato
- 1 onion
- 1 carrot
- 1 clove of garlic
- 2 sprigs of thyme leaves picked
- 100 g chestnut mushrooms
- 3 sundried tomatoes
- 4 black olives
- 1 tbsp balsamic vinegar
- A splash of vegan red wine
- 100 g tinned lentils
- 100 g tinned chickpeas
- 1 sprig of rosemary
- Lemon zest
- A handful of breadcrumbs or gluten-free breadcrumbs if you prefer
Instructions
- Preheat the oven to 200°C/180°C fan/400°F. Peel and chop the potatoes. Drop the baking potato into a saucepan with enough salted water to cover and bring to the boil. Cook for five minutes then add the sweet potato and cook until a cutlery knife can cut through the flesh. Drain and leave to steam dry.
- Finely dice the onion and the carrot. Heat some oil in a deep-sided frying pan and gently sauté until soft and sweet. Add the crushed garlic clove and thyme leaves and cook until fragrant.
- Meanwhile slice the mushrooms, sun-dried tomatoes and the olives, toss into the pan along with some of the sun-dried tomato oil and the balsamic vinegar. Gently cook until the mushrooms are soft and splash in a good glug of wine, the lentils and chickpeas along with some of the tinned liquid.
- Leave the mixture to bubble and reduce, meanwhile mash the potatoes with a little salt and pepper.
- Season the lentil mixture, spoon into a baking dish and top with mash. Mix together the breadcrumbs, some lemon zest and finely chopped rosemary, and sprinkle over the mashed potatoes.
- Slide the baking dish into the oven and bake for 10 minutes until bubbling. Switch to the grill and blast for 3 minutes until the top is crispy and golden.