LENTIL SWEET POTATO SHEPERD´S PIE, VEGAN & GLUTEN FREE by @myveganbeli
Preparation time: 15 minutes
Total time: 45 minutes
Serving size: 5 serves
3 sweet potatoes
700g mixed mushrooms
500g cooked lentils
3 tbsp coconut aminos sauce
a tsp ginger powder
3 garlic cloves
fresh thyme leaves
salt and pepper to the taste
Start by removing the skin of the sweet potatoes, wash them well and cut them into cubes.
Boil the sweet potatoes until soft.
Whilst the sweet potatoes are boiling, preheat the oven to 250ºC (482°F)
Wash the mushrooms and cut them into smaller pieces if you like, chop the garlic cloves too, put the mushrooms and garlic into a tray to go into the oven. Add the coconut aminos, salt, pepper and a teaspoon of ginger powder.
Cook them in the oven for around 20 minutes.
Wash the tomatoes, cut them into halves and roast them in the oven for around 20 minutes.
Once you have cook the mushrooms and the tomatoes, blend just the tomatoes into a food processor until you get a creamy texture, add thyme leaves.
In the tray that you will use to go into the oven to make the shepherd´s pie, mix the cooked lentils, the tomato sauce and the mushrooms, even the surface.
Once the sweet potatoes are steamed, blend them, add salt and pepper and add it to the top of the mushrooms, even the surface of the sweet potatoes, once is even you can make a pattern if you like, this is optional.
Cook in the oven for around 20 minutes at 200ºC (392°F)
Garnish with pepper, fresh thyme and enjoy!
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