One meat free, sweet potato laden shepherds pie coming right up! Deeeeeeeelicious!
The clever folk at McKenzies have waved their magical wooden spoon over the traditional mince filled shepherds pie to deliver a scrumptious vegetarian version of the recipe. And boy, does it look amazing and just the ticket for a cold winter night.
We promise, you won’t miss the meat one bit on this meat free Monday!
Sweet potato and lentil shepherds pie recipe
Preparation time: 20 minutes
Cooking time: 50 minutes
- 2 tbs olive oil
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 1 carrot, diced
- 1 celery stick, sliced
- 2 tbs tomato paste
- 4 cups vegetable stock
- 1 1⁄2 cups McKenzie’s French Style Lentils, rinsed
- 2 tsp worcestershire sauce
- 2 sprigs thyme
- 1⁄2 cup frozen peas
- 1⁄2 cup flat leaf parsley, chopped McKenzie’s Salt & Pepper Grinder, to taste
- 1kg sweet potato, peeled and cut into pieces 30g butter
- 1⁄2 cup milk
- 1⁄2 cup grated cheddar cheese
- 1⁄4 cup grated parmesan
- Pre-heat oven to 190°C (170°C fan-forced). Heat oil in a large frying pan. Add onion and garlic, cooking for several minutes until tender. Add carrot, celery and tomato paste. Cook a further minute.
- Add stock, lentils, sauce and thyme to pan, bring to the boil, reduce heat and simmer for 20 minutes until lentils are just tender. Stir in peas and parsley, season well.
- Meanwhile, place sweet potato in a large saucepan covered with water. Boil until tender and drain well. Mash sweet potato with butter and add milk and seasonings, mixing until smooth.
- Pour lentil mixture into a 6 cup capacity baking dish. Top with sweet potato mixture and sprinkle with cheese. Bake for 25 minutes.
You could also bake this recipe in small ramekins for individual shepherds pies. Or if you’re super keen to shake things up, try creating it in a pie maker with a pastry case for future meat free Mondays. Yum!