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Thursday, 26 April 2018

Lentil Shepherd's Pie : Vegan

As regular readers know, this blog brings a variety of articles, studies, thoughts, music and recipes! It is presented in a magazine style - we hope something for everyone. Our main focus is about the Low Carb Higher (Healthy) Fat lifestyle, LCHF for short, and you can read/find out more about that here

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
1 lemon
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.
From original idea here

Some readers may prefer this LCHF version of Shepherds Pie, use the standard recipe, but substitute the mashed potato, with mashed swede, or grated cauliflower.

... just another reminder that, this blog brings a variety of articles and recipe ideas, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


Elephant's Child said...

Yum. This sounds good. Very good.

Jo said...

Shepherd's Pie is a favourite here and I think these type of comfort meals are just the thing now that it's cooled down again.

Ygraine said...

Wow...a fabulous take on a great favourite.
Now I can enjoy it guilt-free!
Thank you so much.☺☺

Anonymous said...

Very interesting twist on this recipe. I love sweet potatoes.

Valerie-Jael said...

I do eat meat, but I love the sound of this! Hugs, Valerie

Tom said...

...I've never had Shepherd's Pie!

Christine said...

Delicious idea!

PerthDailyPhoto said...

Sounds delish Jan, also salad from last post. I'm finding so many of your recipes perfect for my intermittent diet program ✨

Catarina said...

It looooooks good!!

William Kendall said...

That sounds like a different take on the recipe. I've had the traditional version on a regular basis.

Anonymous said...

Looks and sounds a tasty alternative.


carol l mckenna said...

Oh love lentils and shepherds pie version sounds wonderful!

Happy Days to you,
A ShutterBug Explores,
aka (A Creative Harbor)

sandy said...

I will be seeing my niece in a few days and I will tell her about your site - i think she would enjoy and appreciate a lot of your recipes. This looks delicious. She was going Vegan but went back to Vegetarian.

Bob Bushell said...

Lentil Shepherd's Pie, I love it Jan.

Debbie said...

looks like a yummy version!!!

Bleubeard and Elizabeth said...

I just bought three pounds of sweet potatoes, so I'm going to make this tomorrow. I always keep lentils on hand. This looks and sounds fantastic. SO glad you are sharing a few vegetarian and vegan recipes.

One reason I could never go vegan is because I like my coffee white and could never give up butter. Thanks for sharing this, Jan.

Lisabella Russo said...

Oh this looks delicious! Thank you for including such a wonderful vegetarian recipe...

Caroline Gill said...

This looks so colourful, Jan! And so nutritious. Thank you for your kind comments on my Isle of Wight posts: yes, it was a great week. Mainly dry for 6 of the 7 days, but pretty cold! I gather we are in for another cold snap - or at least some parts are.

Magic Love Crow said...

Looks so good! Thanks Jan! Big Hugs!

Snowbird said...

Well that's lunch sorted for me tomorrow!!! How delicious!xxx

Jenn Jilks said...

This has possiblities for us!!!!

Lisa said...

I know Graham would eat this but sadly Savanna wouldn't, sounds very nutritious though.
Have a good week.
Lisa x