I mean…It says that it serves 8.

But really this dish is SO tasty and I love it so much I end up eating nearly enough for two people, so does that mean really I should say serves 4-6 people?? I’ll let you decide after you first make it.

Do need a dish to impress?

Do you need a dish to take to family meal or for a dinner party?

Want to have a cook up and put portions in the freezer to live off over winter?

Then this is THE ONE.

It takes while to make, but it’s not too tricky and you can tell when you’re eating it from all of the different flavors and you do get the pay off for the time you put in.

It’s bursting with veg and legumes, it’s nutritious and flavour wise – it’s LOVED by all.

I sometimes have to go away for a week or two at a time. My husband works long hours and this dish is my go-to for me to leave behind while I’m gone. I make it before I leave, split it into portions and p0p it in the freezer. Then my husband can grab them when I’m gone. That way I know that he will still eat well even though I’m not there.

Substitutions

The potatoes. I used sweet potato. I must admit this is out of personal preference, I love the taste of sweet potatoes and they are a ‘superfood’ in nutrition. However, if you don’t like or can’t get hold of sweet potatoes then please feel free to use white potatoes instead. You can even do a ‘potato blend’ – just made that term up but it sounds yummy doesn’t? By potato blend I mean that you can buy half white potatoes and half sweet potatoes and mix them together to make your mashing topping.

The recipe includes chickpeas AND lentils. Again you could mix this up. I have made it just with just lentils before and it came out great.

Instead of zucchini you could use mushrooms. They also work really well.

PLANT-BASED FOOD MADE SIMPLE

Eating plant-based doesn’t have to be complicated. This Complete Plant-Based Diet Foods List makes grocery shopping quick, easy and delicious.

Nutrition Info

This recipes is as delicious as it is nutritious. It’s just one plant-based ingredient after the other. They say (the plant-based doctors that is), to try and eat a minimum of 30 different types of plant-based whole foods per week. Well this dish helps you smash several of those in one sitting.

It’s got a good amount of protein PLUS it’s packed with vitamins A, C, B6 and K. It’s also packed with magnesium, potassium and folic acid.

Eating plant based foods offers a multitude of health benefits. Check out The 8 Best Health Perks Of A Vegan Plant-Based Diet.

If you’re eating this dish as part of a weight-loss diet then the info in 15 Tips On How To Lose Weight On A Plant-Based Vegan Diet ….And Then Keep It Off!

Method

Throw it all in a pan as you go, what could be simpler.

You can definitely freeze this one. I separate into portion sizes and then place in the freezer so that I can take them out one by one.

For what to serve with it, maybe some cooked garden peas, a side salad or even loaf of crusty bread just adds to this tasty dish!

Let’s get cooking!

Top Tip

Traditionally a potato masher is used to mash potato. Not me. Not in my kitchen. I’m all about the HAND BLENDER. It makes the potato so dreamy and smooth, lumpy mash just isn’t a thing. Hand blending the potato – give it a go!

The ULTIMATE Vegan Shepherd’s Pie

Serves: 8
Cuisine: English

Prep time: 0 mins
Cooking time: 1 hour 25 mins

Ingredients

1200g x sweet potato

400g x dairy free margarine

1 x white onion

2 x carrots

2 x cloves of garlic

2 x sticks of celery

1 x tsp ground coriander

1 x dash olive oil

1/2 bunch x fresh thyme leaves

1 x sprig of rosemary

12 x sun dried tomatoes

350g x zucchini

2 x tbsp balsamic vinegar

1/2 glass x vegan red wine

100ml x organic vegetable stock

1 x 400g can chickpeas

1 x 400g can cooked lentils

1 x cup breadcrumbs

Directions

Pre-heat over to 400°F.
Peel and chop the potatoes, into small cubes, place in a pan of boiling water and cook for approximately 15 minutes until the potatoes are soft.
Drain the potatoes and leave to dry out, then place in pan margarine and add a pinch of salt. With a hand blender blend the potatoes and margarine until smooth, or if you don’t have a hand blender use a masher to mash the potato.
Peel and finely slice the onion, carrots, garlic and celery and add to a large skillet saucepan with a splash of oil. Also add the ground coriander, thyme and the fresh rosemary and chopped parsley leaves. Cook for around 10 minutes or until softened.
Chop the zucchini into small chunks and add to pan along with sun dried tomatoes.
Add the red wine, balsamic vinegar stock mix, lentils, chickpeas (including juice from cans) Cook for another 10 minutes until pan mix has slightly thickened or reduced down.
Transfer to baking dish, around 25cm x 30cm or what works best for you.
Spread the sweet potato mash over the top, trying to scuff up the top for presentation as you go. Add the breadcrumbs to the top mixed with a little oil.
Place in oven for around 10 minutes.
Serve hot and enjoy!

This recipe was loosely taken from Jamie Oilver, it was just that good that I had share it with you on this website too. If you love this recipes as much as we do and would like more delicious recipes of lifestyle tips, please sign up to receive these straight to your inbox below.

If you’re looking for other delicious recipes everyone will love then check out this Epic Vegan Nut Roast or The BEST Vegan Lentil Bolognese.