Nutritious Vegan Shepherd’s Pie

This vegan shepherd’s pie is comforting, healthy, delicious and really easy to make. You can also make it in batches to freeze and serve when you don’t have much time to cook.

For the filling:

600g/21oz cooked lentils
1 tbsp. coconut oil
1 white onion, chopped
1 red onion, chopped
2 cloves garlic, chopped
1 tbsp. grated fresh ginger root
1 tbsp. cumin
1 tbsp. cinnamon
1 tbsp. maple syrup/honey
1 x 400g/14oz can chopped tomatoes
350g/12.5oz vegetable stock

For the mash:

735g/26oz sweet potatoes, peeled and chopped
1 tsp. cumin
100ml /3.5fl oz coconut milk
Optional: sprinkle of nutritional yeast
Fresh coriander to serve

View the full recipe at MyNutriCounter →