Firstly huge credit and thanks to James Forbes for producing our background music. Checkout his music here : https://soundcloud.com/jpforbesmusic
Taste the rainbow with this healthy, vegan take on a Shepherd’s Pie.
Ingredients:
• 1kg sweet potato
• 2 tbsp oil
• 2 celery sticks
• 2 carrots
• ½ large onion
• 4 garlic cloves
• ½ leek
• 160g sweet corn
• ½ red pepper
• ½ crushed coriander seed
• 2 generous tbsp tomato puree
• 1 tbsp miso paste
• 200 ml red wine
• 200 ml veg stock
• 1 tbsp thyme
• 1 can of lentils/ 115g dried lentils cooked
• 1 can of beans (your choice e.g. mixed beans, cannellini, kidney, chickpeas… the world is your oyster, go wild!)
• 300g minced mushrooms (this will act like the mince)
• Juice of half a lemon
• 2-tbsp nutritional yeast (or as the cool kids call it ‘nooch’)
• ½ tsp rosemary
• ½ thyme
Oven @180 degrees.
Bake sweet potato for 40 minutes
Allow 20 mins for your mixture to boil away and reduce down
Bake the pie for 10-15 minutes
Original of the video here
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