In recent months we have seen that more and more we have regular readers, and followers, who choose to eat vegetarian or vegan. With that in mind I am passing on this recipe suggestion from Rachel at Food Matters site.
She has taken the much loved Shepherd's Pie and created a vegan version - but perhaps even if you are not vegan, you may enjoy this dish!
800 g sweet potatoes
1 small onion, diced
1 carrot, diced
3 cloves of garlic, crushed
2 sticks of celery, diced
1 tbsp. ground coriander
1 tbsp. olive oil
½ a bunch of fresh thyme
350 g mushrooms, chopped
12 sun-dried tomatoes, chopped
2 tbsp. balsamic vinegar
2 cups organic vegetable stock
400 g pre-soaked lentils, drained and rinsed
400 g pre-soaked chickpeas, drained and rinsed
Handful of fresh, flat-leaf parsley
2 sprigs of fresh rosemary
30 g almonds, crushed
1. Preheat the oven to 400°F (200°C).
2. Peel and chop sweet potato into rough 2cm chunks and place into a large pan of cold, salted water over a medium heat. Bring to a boil, then simmer for 10 to 15 minutes, or until tender.
3. Drain and leave to steam dry, then return to the pan a pinch of sea salt and black pepper. Mash until smooth, then set aside.
4. To a medium pan over medium heat, add diced onion, carrot, celery, 2 of the crushed garlic cloves and ground coriander with a good splash of oil.
5. Pick in the thyme leaves, then cook until softened.
6. Meanwhile, roughly chop the mushrooms and sun-dried tomatoes, then add to the pan along with the vinegar. Cook until soft.
7. Stir in the stock, lentils and chickpeas, then leave to cook for 5 to 10 minutes or until slightly thickened and reduced. Add parsley, salt and pepper to taste and stir through.
8. Transfer to a baking dish (roughly 25 cm x 30 cm).
9. Spread the sweet potato mash over the top, scuffing it up with the back of a spoon.
10. In a small bowl add the third crushed garlic clove, rosemary leaves and crushed almonds with a splash of olive oil. Crush and mix together then sprinkle over the mash.
11. Bake in the oven for 15-20 minutes or until golden brown on top. Serve with seasonal greens.