Vegan Shepherd’s Pie

SERVES: 4-6 | PREP TIME: 10mins | COOK TIME: 45mins

PER SERVING (IF SERVING 4)

CALORIES: 525 | FAT: 9G | CARBS: 81G |  PROTEIN: 20G  |    £2.00 per portion

PER SERVING (IF SERVING 6)

CALORIES: 350 | FAT: 6G | CARBS: 54G |  PROTEIN: 14G |    £1.33 per portion

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A nutritionist, budget-friendly & vegan shepherd’s pie. Not only is this dish healthy and wallet-friendly, but it also packs in 4-5 portions of veggies per serving. 

Full of flavour and goodness, it is a simple and scrumptious go-to lunch or dinner. This is a real crowd-pleaser and a warming, homely treat!

THIS RECIPE SERVES 4-6 AND IS A QUICK AND EASY WAY TO ADD SOME MORE VEGGIES INTO YOUR DIET

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Ingredients

• 1kg sweet potato

• 1 large head of broccoli

• 2 tablespoons extra-virgin olive oil

• Salt to season

• 1 white onion (finely diced)

• 1 stick of celery (diced)

• 1 carrot (peeled and diced)

• 3 garlic cloves (crushed)

• 2 sprigs of rosemary

• 200g mushrooms (sliced)

• 60g sun dried tomatoes (diced)

• 1 tablespoon tomato puree

• 1 teaspoon dried thyme

• 2 tablespoons soy sauce

• 100ml red wine

• 80g spring greens (thinly sliced)

• 140g peas (fresh or frozen)

• 1 can of haricot beans (drained and rinsed)

• 1 can of green lentils (drained and rinsed)

• 2 tablespoons milk (or dairy free alternative)

Method

1. Preheat the oven to 180c and place a large saucepan of boiling water on a medium heat on the hob. Option here to peel or keep skin on the sweet potatoes. Chop the potatoes into chunks and place into the saucepan. Boil until soft.

2. Meanwhile cut the florets off the head of broccoli and scatter them onto a baking tray. Drizzle with approx. 1⁄2 tablespoon of olive oil, add a pinch of salt and put the tray to one side.

3. Dice the stem of the broccoli head, and put to one side.

4. Next heat a large pan on a medium heat and add the remaining oil. Once hot add the diced white onion, celery, carrot and broccoli stem.

5. Cook for 5 minutes or so until the veggies have started to soften, then add the garlic, rosemary sprigs and sliced mushrooms. Combine and cook for a couple of minutes.

6. Next add the diced sun dried tomatoes, tomato puree, dried thyme, soy sauce and red wine. Combine.

7. After a minute or so add the sliced spring greens and a few pinches of salt. Combine.

8. Next add the peas, lentils and haricot beans. Combine and leave to simmer for 5 minutes before emptying into a large ovenproof dish.

9. Drain the potato chunks once soft and mash with the milk and a generous pinch of salt.

10. Add the sweet potato mash on top of the filling and flatten down using a fork. Option to drizzle with some extra oil, before placing in the oven along with the tray of broccoli. Cook both for 20 minutes. Serve and enjoy.

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