At long last, after a ton of specialized issues with my blog, which made the entire webpage go down (to state it was an enthusiastic fiasco was putting it mildly), I'm back with this lip-smacking formula of a veggie lover shepherd's pie.
As I haven't had the option to post the formula on the blog as of not long ago, I messaged it to my email list endorsers. In the event that you'd like to get my formula messages straight into your inbox, you can buy in to my email list here.
The motivation for this veggie lover shepherd's pie originated from a dinner at a decent early English bar where we feasted with our companions one night over the Christmas time frame. I should be straightforward, you'll be fortunate to get an extraordinary veggie lover dinner in a bar (in spite of the fact that there's an a lot more extensive decision of vegan dishes now). So I was wonderfully astonished to see a veggie lover shepherd's pie on the menu. When I tasted it, that was it. I HAD to reproduce it at home. It turned out so great that the family requested that I make it multiple times in multi week! I couldn't state no obviously.
- 1/2 cup green lentils
- 3 medium size sweet potatoes , peeled and diced
- 1 tbsp . olive oil
- 1 medium onion , finely chopped
- 2 garlic cloves , crushed
- 1 medium carrot , finely grated
- 1 heaped tsp smoked paprika
- 1 tbsp tomato puree
- 1 400g tin organic chopped tomatoes
- 1/2 cup green peas ( I used frozen)
- Salt & pepper
- 1/4 tsp red chilli flakes
- A bunch of fresh coriander
INSTRUCTIONS
- Cook the lentils according to the packet instructions. Set aside. * You can also use pre-cooked lentils to save time (they sell them in little pouches in UK supermarkets).
- Preheat the oven to 200C.
- Place diced sweet potato in a pan, season with salt & pepper, cover with water & bring to a boil. Reduce to a medium heat & cook until the potatoes are soft. When cooked, cool slightly before mashing the potatoes up. Set aside.
- In the meantime, fry the onions and garlic in a pan with 1 tbsp. olive oil on a low to medium heat until just softened. Add grated carrot & cook for a further 2 minutes. Stir in tomato puree, smoked paprika & chilli flakes and cook for a further 2 minutes.
- Add cooked lentils into the pan with onions & garlic & mix well. Stir in chopped tomatoes & peas & cook on medium heat for around 5 minutes. Take the pan off the heat, add freshly chopped coriander and season with salt & pepper.
- Transfer the lentil mixture into an oven proof dish and spread evenly. Top with sweet potato mash (use a fork to spread the mash evenly).
- Bake in the oven for 10-15mins until the potato is starting to turn golden brown.
Read more our recipe Vegetarian Seven-Layer Tostadas #vegan #recipevegetarian
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