20/01/2020
Well it's been a busy time dealing with personal issues but also creating some delicious vegan recipes that I wanted to share to inspire more people to eat plant based meals. If you have any requests for dishes or meal/event planning then please get in touch.
The first recipe is for a Shepherd's Pie which is perfect at this time of year.
Sweet Potato Shepherd's Pie
1 tblsp olive oil
1 large onion - finely chopped
2 large carrots - peeled and cut into small cubes
2 tsp thyme
1 large glass red wine
1 400g tin tomatoes - pureed in a blender
1 veg stock cube
150g dried green lentils or a mix of red & green lentils
4 medium sweet potatoes (approx 900g) - peeled & cut into large chunks
2 tblsp vegan spread/butter substitute
150g frozen peas
1 tblsp plain flour
2 cloves garlic - crushed.
1. Wash the lentils and cook in boiling water for approx 20 mins.
2. Boil the sweet potatoes for 15 mins until tender. Drain well, then mash with the vegan spread, 1 tsp thyme, salt and pepper to taste.
3. Heat the oil in a pan and saute the onion and carrot until the onion is translucent. Add the garlic, wine, tomatoes, stock cube and drained lentils. Cover and simmer for 10 mins until the carrots are cooked but still have bite. Remove from heat and stir in the frozen peas. Allow to cool then stir in 1 tblsp flour.
4. Heat the obven to 190 degrees.
5. Place the lentil mixture into an ovenproof dish and cover with the sweet potato mash.
6. Cook for 20 - 40 mins until golden and cooked evenly throughout.
