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Vegan Leek and Sweet Potato Shepherds Pie
Vegan Leek and Sweet Potato Shepherds Pie

Vegan Leek and Sweet Potato Shepherds Pie
A comforting and nutritious vegan shepherd's pie with leeks and sweet potatoes.
Vegan Leek and Sweet Potato Shepherds Pie
Ingredients:
1
Servings
  • 200
    g
     leek
  • 400
    g
     sweet potato
  • 150
    g
     lentil
  • 100
    g
     carrot
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 250
    ml
     vegetable broth
  • 1
    tsp
     thyme
  • 0.5
    tsp
     black pepper
  • 1
    tsp
     salt
Preparation Time: 45 minutes
Vegan Leek and Sweet Potato Shepherds Pie
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and chop the sweet potatoes, then boil until tender.
  3. Mash the sweet potatoes with a little salt and set aside.
  4. In a pan, heat olive oil over medium heat.
  5. Add chopped onion, garlic, and leeks; sauté until soft.
  6. Add diced carrots and cook for another 5 minutes.
  7. Stir in lentils, vegetable broth, thyme, salt, and pepper.
  8. Simmer until the mixture thickens slightly.
  9. Transfer the lentil mixture to a baking dish.
  10. Spread the mashed sweet potatoes over the top evenly.
  11. Bake for 20 minutes or until the top is golden brown.
Nutrition Per Serving 1200 g Per 100g
Energy 600 kcal 50 kcal
Protein 20 g 1.7 g
Fibre 15 g 1.3 g
Salt 1.5 g 0.1 g
Sugar 15 g 1.3 g
Carbohydrates 90 g 7.5 g
Fat 20 g 1.7 g
  • 200
    g
     leek
  • 400
    g
     sweet potato
  • 150
    g
     lentil
  • 100
    g
     carrot
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 250
    ml
     vegetable broth
  • 1
    tsp
     thyme
  • 0.5
    tsp
     black pepper
  • 1
    tsp
     salt
1
Servings
0

Preheat the oven to 200°C.

Peel and chop the sweet potatoes, then boil until tender.

Mash the sweet potatoes with a little salt and set aside.

In a pan, heat olive oil over medium heat.

Add chopped onion, garlic, and leeks; sauté until soft.

Add diced carrots and cook for another 5 minutes.

Stir in lentils, vegetable broth, thyme, salt, and pepper.

Simmer until the mixture thickens slightly.

Transfer the lentil mixture to a baking dish.

Spread the mashed sweet potatoes over the top evenly.

Bake for 20 minutes or until the top is golden brown.

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