Serves: 4

Vegan sweet potato shepherd's pie

FG 0 | CC 10

Calories: 244 kcal

600 g sweet potato

500 ml vegetable stock

100 ml red wine or water

400g tin of chopped tomatoes

100 g red lentils (soaked)

1 medium leek roughly chopped

1 red onion (sliced)

2 carrots (medium) (sliced)

2 tbsp tomato puree

1/2 tsp ginger

2 cloves garlic (grated)

1 tsp paprika

1 tsp turmeric

1 tsp ground cumin

1 tsp dried coriander

2 tsp oil

1. Peel and chop sweet potato into chunks then, in pan of boiling water, cook for 15 minutes until tender.
2. Whilst sweet potato is cooking, heat oil in pan and fry carrot and onion for 2 mins. Add garlic and ginger, stirring for 1 minute.
3. Add spices, vegetable stock and lentils. Cover and boil for 20 minutes until vegetables are tender and liquid reduced.
4. Drain sweet potatoes and mash with fork or potato masher.
5. Spoon lentil veg mix into a casserole dish and top with sweet potato.