Vegan Shepherd’s Pie

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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!

Ingredients

1 kg/ 5 cups sweet potatoes
1 x 400ml tin/ 1 1/2 cups of coconut milk
1 onion
2 carrots
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.

Instructions

View the full recipe at MyNutriCounter →