Shepherds Pie
This is an awesome recipe that you can adjust to suit your dietary requirements and tastes. Serve it warm or cool – the choice is yours!
Serves 4 | gluten free, vegan*, vegetarian
Ingredients
800g organic sweet potato, peeled and chopped |
2 tbsp butter or olive oil* |
2 tbsp milk of your choice* |
Extra virgin olive oil |
2 organic onions, peeled and diced |
1 organic garlic clove, peeled and minced |
75g organic mushrooms, washed and diced |
1 organic carrot, peeled and diced |
400g can Chef’s Choice organic diced tomatoes |
1 tbsp organic tomato puree |
2 tbsp gluten free tamari |
150g lentils, cooked or canned, drained |
1 handful fresh organic parsley, chopped |
*Choose olive oil and a nondairy milk option as vegan substitutes |
Method
1. Preheat oven to 190 degrees.
2. Steam sweet potato until cooked and tender. In a large bowl or pot, mix sweet potatoes with butter and milk, stirring until smooth.
3. Heat olive oil in a large pan over low heat. Add the onion and garlic, stirring until translucent. Add mushrooms and carrots, cook for 2 minutes. Stir in tomatoes, puree, tamari, lentils and parsley and cook for 2-3 minutes. Remove from heat.
4. Pour into a round baking dish. Top with mashed potato, using a fork to create lines across the top.
5. Bake for 30 minutes or until potato is golden brown
