Vegetable Shepherd’s Pie is easily adaptable to be Vegan Friendly!
Short on ideas for the Vegetarians in your family? Then this dish will have them wanting seconds. The sweet potato on top makes this dish totally scrumptious.
To make this recipe vegan, just substitute the cheese for a vegan alternative.
Vegetable Shepherds Pie
Hearty vegetable shepherd’s pie topped with creamy mashed potatoes — comforting, nutritious, and perfect for dinner.
Course: Freezer CookingCuisine: ChineseDifficulty: Medium
Servings
4
servingsPrep time
20
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour
Cook Mode
Keep the screen of your device on
Ingredients
2 Sweet potatoes
1 tbsp Garlic salt
Vegetable Base
1 large Head of broccoli
3 medium Zucchini
100 gram Mushrooms
1 Onion, diced
2 tsp Garlic, minced
400 gram Lentils
2 tbsp Tomato paste
1.5 cups Cheese, grated
0.5 cup Peas, frozen
Directions
- Peel and dice sweet potato, place in large saucepan cover with water. Bring to the boil for 15 minutes until tender.
- Preheat oven to 180 degrees.
- Place broccoli and zucchini in food processor and blend until fine crumbs. Set aisde in large bowl.
- Slice mushrooms and onion. Add to frypan with minced garlic and sautee. Add to broccoli mix in large bowl.
- Drain lentils and add to vegetable mix in bowl with tomato paste and grated cheese. Stir all together until mix well.
- Spoon vegetable mix into deep pie dish, evenly top with frozen peas.
- Drain sweet potato and add garlic salt, roughly mash and spoon onto green vegetable base.
- Bake for 30 minutes.
- Serve as a vegetarian dish or as a side dish for any meat, chicken or fish.
- Recipe Hints and Tips:
- Vegetable Shepherd’s Pie is suitable to freeze for up to four months.
- Keep refrigerated for up to three days.
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