Vegan Gastro Pub-Style Shepherd's Pie

Introduction
Dive into the heart of modern gastro pub cuisine with a vegan twist. This recipe combines the cozy ambiance of a pub with sophisticated, plant-based ingredients for a meal that's both comforting and exciting.
Ingredients
- 3 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 200g cremini mushrooms, chopped
- 1 cup cooked green lentils
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1/2 cup vegetable broth
- Salt and pepper, to taste
- 1/4 cup unsweetened almond milk
- 2 tablespoons vegan butter
Instructions
- Preheat oven to 400°F (200°C).
- Boil sweet potatoes until tender, about 15 minutes; drain and mash with almond milk and vegan butter; season with salt and pepper.
- In a skillet, heat olive oil over medium heat. Add onions and garlic, and sauté until onions are translucent.
- Add carrots, celery, and mushrooms; cook until vegetables are tender.
- Stir in cooked lentils, tomato paste, thyme, rosemary, and vegetable broth. Simmer until the mixture thickens.
- Season with salt and pepper.
- Transfer the lentil mixture to a baking dish, and evenly spread the mashed sweet potatoes on top.
- Bake in the preheated oven for 20 minutes, or until the top is slightly golden.
- Serve warm.
Enjoy this delightful creation with a glass of your favorite vegan craft beer or a refreshing herbal tea for a complete gastro pub experience at home.
Hiroshi
Nutritionfacts | Calories: 350, Fat: 9g, Carbs: 58g, Protein: 12g |
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Preparation Time | 50 minutes |
Allergy Information | Nuts (almond milk), Gluten-free |