Healthy Shepherd's Pie Recipe
A favourite as a kid, shepherd's pie never failed to disappoint! Traditionally the base is mince meat and the topping mashed white potatoes with cheese. However, I recently put a healthy and vegan spin on this household favourite.
If you are a fan of sweet potato, I promise you will love this recipe!
Completely: gluten free, grain free, sugar free & vegan.
2 tablespoons olive oil
4 cloves of garlic
1 brown onion
1/2 tablespoon garam masala
2 dry bay leaves
1 can of lentils
1 carrot finely diced
3 fresh tomatoes diced
2 tablespoons tomato paste (or one of the small tubs)
1 can of chopped tomatoes
1 cup of frozen/fresh peas
2 tablespoons of dried/fresh herbs
Chopped fresh parsely
Salt & pepper
1 large or 2 medium sweet potatoes
1/2 cup coconut milk (could also use almond milk or water from the pot)
Fry off the chopped onion and garlic in the olive oil until brown in a large pot.
Add garam masala and bay leaves - fry for about 1 minute.
Add the lentils (drained), diced fresh and canned tomatoes and carrot.
Simmer until the carrot is softer and add the peas - simmer for another 5 minutes.
While simmering peel and chop the sweet potato and steam in boiling water.
Take lentil mix off the heat and stir in the herbs, salt and pepper.
Remove the bay leaves.
Once the sweet potato is soft add to a food processor or blender with about 1/2 cup of coconut milk (add more if required). Blend until the potato is smooth and creamy.
Press down the lentil mix into the pot and spoon the mashed sweet potato over the top.
Smooth out the potato, put a lid on the pot and cook at 180 degrees for about half an hour or until the potato begins to brown and crisp.
Spoon directly out of the pot to serve.