Nothing beats gravy and mash potato. This vegan twist on the traditional shepherd’s pie combines veggie sausages with brown lentils to create the filling, and sweet potato mustard mash for the topping. Served with spinach in tomato on the side, this rainbow coloured dish covers a lot of nutritional bases. Calcium in the sesame seeds and soya sausages, iron in the spinach and its complementary vitamin C in the tomatoes.
prep 1 hour
serves 4
For the topping:
600g sweet potatoes
10grams vegan butter
Splash of oat milk
Spoonful of mustard
For the filling:
250g brown lentils
6 veggie sausages
250g mushrooms
3 clove garlic
Pinch of salt
4 handfuls sesame seeds
200ml stock
Can of tomatoes
On the side:
200g spinach
Leek, sliced
Boil lentils for 25 minutes. Chop potatoes into 2” pieces and put on to boil for 20 minutes. Grill veggie sausages as per instructions. Chop mushrooms and fry in garlic and salt. Add sesame seeds. Once sausages are cooked, chop into pieces and add to mushrooms. Once potatoes are cooked, add butter, milk and mustard and mash. Once lentils are cooked, mix in with mushrooms and sausages to create the filling. Take one pyrex dish, pour in the filling. Mix the stock with half a can of tomatoes and pour over filling. Top with the mash. Place in oven at gas mark 4 / 180 / 160 fan, for 20 minutes. Prepare your side of greens in a large saucepan. Fry the leeks in a little oil, add spinach, then tomaotoes. Place lid on pan and allow spinach to wilt. Serve pie with spinach on the side.
Sarasvati Flow 