Friday, April 29, 2011

Vegan Sweet Potato Shepherds Pie

It's a (savvy) British invasion!  This time, lifestyle contributor, Claire Farwell of VeganMadeEasy has dished up a scrumptious vegan take on classic shepherds pie.  A tasty treat perfect for rainy spring days.
Photos: Claire Farwell

Vegan Sweet Potato Shepherds Pie

4 medium sized sweet potatoes peeled and diced
1/2 tbsp non dairy butter
2 tbsp non dairy milk
1 tbsp flax seed oil
1/2 cup of Daiya grated cheese
salt & pepper

1/4 tbsp canola oil
1 cup mushrooms
1 medium onion finely chopped
3 cloves garlic finely chopped
mixed herbs seasoning of choice
4 medium sized plum tomatoes or 1/2 glass jar of tomatoes (jar is better than a can due to BPAs)
splash of Braggs amino acids
splash of vegan Worcestershire sauce
1 packet of cooked lentils thoroughly washed (TJ's do one)
1/2 packet of smoked tempeh bacon (optional)

1. Steam the sweet potatoes for approx 10 minutes, place in large bowl and add all ingredients except the cheese. Mash or blend into a puree in blender.
2. Preheat oven to 350.
3. In a pan, heat the canola oil on medium heat and cook onion and garlic unti golden approx 5 minutes
4. Add mushrooms, tomatoes, herbs, braggs, worcestershire sauce, lentils and bacon. Cook for a further 15 minutes on medium heat.
5. Put this lentil mixture into a glass pyrex dish and cover with sweet potato puree.
6. Sprinkle the cheese on top and cook until cheese melts and heated through.

Serves 6
Savvy Food


Claire Farwell lives in Los Angeles, with her husband and 2 daughters who are under the age of 5. As a professional "juggler," her career has included: print modeling, fashion modeling and international reporting for The New York TimesThe Times of London and Paris Match. She is also an entrepreneur, novel writer, food columnist for her healthy food blog—The Anglo Files and is founder
Follow on Twitter at VeganMadeEasy!

No comments:

Post a Comment