This vegetarian shepherd’s pie is the perfect, healthy, comforting winter dish for an evening with friends and is great for using up any spare or leftover vegetables that need a recipe to be a part of.
I’ve added a sprinkle of nutritional yeast to the top, which has a taste similar to cheese. You can buy it in health food shops, but don’t worry if you can’t get hold of any, it still tastes fantastic without.
It’s also a vegan friendly dish and we also have other vegan friendly recipes and you can find a selection here Chinese Tofu Stir-Fry, Sweet Potato, Chickpea & Lentil Dahl, Chocolate Avocado Mousse & Watermelon Cake
Hope you enjoy it!
1 kg/ 5 cups sweet potatoes
1 x 400ml tin/ 1 1/2 cups of coconut milk
3 cloves of garlic
2 sticks of celery
½ a small bunch of thyme
350g/4 cups of chestnut mushrooms
12 sun-dried tomatoes
1 x 400g tin/ 2 cups of lentils
1 x 400g tin/ 1 cup of soaked chickpeas
Optional: nutritional yeast and sesame seeds to top.