Sweet Potato and Chickpea Shepherd's Pie
Introduction
Embrace the comforting flavors and textures of today's gastro pub fare with a vegan twist. This dish, a Sweet Potato and Chickpea Shepherd's Pie, combines the heartiness of traditional pub food with plant-based ingredients, making it a perfect choice for a cozy and satisfying meal.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 cup cooked chickpeas
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1 tablespoon tomato paste
- 1/2 cup vegetable broth
- Salt and pepper to taste
- 1/4 cup almond milk
- 2 tablespoons vegan butter
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Boil sweet potatoes in a large pot of salted water until tender, about 15 minutes. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until soft.
- Add carrot and cook until just tender.
- Stir in chickpeas, paprika, cinnamon, and tomato paste. Cook for 2 minutes.
- Pour in vegetable broth, bring to a simmer and cook until slightly thickened. Season with salt and pepper.
- Mash sweet potatoes with almond milk and vegan butter until smooth. Season with salt and pepper to taste.
- Spoon the chickpea mixture into a baking dish. Top with mashed sweet potatoes.
- Bake in the preheated oven for 20 minutes or until the top is slightly golden.
- Garnish with fresh parsley before serving.
Enjoy this delightful vegan version of a classic shepherd's pie, perfect for warming up your day and bringing a smile to your face. Serve it hot and watch as it becomes a new favorite in your culinary repertoire!
Nia
| Nutritionfacts | Calories: 350 kcal, Fat: 10g, Carbohydrates: 55g, Protein: 8g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Contains nuts (almond milk) |