Lentil and Sweet Potato Shepherd's Pie

This is the ultimate comforting vegan version of your classic shepherd’s pie. As a child, shepherd’s pie didn’t seem like anything special. However, now, I consider it to be one of the most soothing and nostalgic meals to return to, which I believe we may all be need of at the moment. I have read that many of us have been returning to childlike pleasures for comfort at this time, so perhaps that is why this dish has been on my mind! I also think that (looking forward) a shepherd’s pie passes for a great dinner party dish, if you are going for the more casual vibe, as it does involve a lot of love and effort and therefore thoroughly rewarding to make. It is also really quite hard to get wrong! With that in mind, here is the recipe for a wonderfully flavoursome vegetarian version, laced with subtle flavours of sundried tomatoes, mild spices and thyme, with a velvety sweet potato topping.

Serves 4

Ingredients:

1 large red or brown onion

1 red pepper

500g sweet potatoes

400g tin of black/puy lentils

3 garlic cloves

1 tbsp balsamic vinegar

1 tbsp tomato concentrate

1 tsp maple syrup or agave nectar

1 tsp smoked paprika

1 tsp cumin

2 sprigs fresh thyme

400g tinned cherry tomatoes

200g spinach

Sea salt

Freshly ground pepper

Olive oil

100ml veg stock

Method:

1. Preheat your oven to 200 degrees Celsius.

2. Bring a large pan of water to the boil. Cut the sweet potato into chunks and add to the boiling water and reduce the heat for the potatoes to simmer for 20 mins.

3. Dice the onion, red pepper and 2 cloves of the garlic. Add some oil to the pan and add the diced veg to soften.

4. Once the veg is softened, add the spices and thyme and mix altogether.

5. Add the tinned tomatoes and stock and leave to reduce for 10-15 mins.

6. Add the balsamic vinegar, tomato concentrate, maple syrup, salt and pepper and leave for another 5 mins.

7. Meanwhile, make the sweet potato topping. Drain the sweet potatoes and add them into a bowl with a dash of plantbased milk, a glug of olive oil, 1 clove crushed garlic and salt and pepper. Mash well.

8. Add the lentils and spinach to the tomato-based sauce and mix altogether.

9. In a deep dish, add the tomato sauce and then layer the sweet potato topping over it, using a spatula to flatten it down and then a fork to rough up the top layer for maximum crispiness!

10. If you have any, I would recommend sprinkling a generous amount of nutritional yeast over the top as well.

11. Bake for 20 mins in the oven and then take out when golden and a bit charred on the top, and bubbling.