New years day calls for shepherds pie vegan style…

So its the beginning of the new year and that calls for a delicious dinner made by twiceasnice88 :-). Its been a while since our last post so here’s to a new year and many more blogs to come. We decided to make a shepherds pie for our whole family whilst visiting them in England.


one teaspoon of olive oil

1 small leek finely chopped

1 parsnip,diced

1 tablespoon herb provence

2 garlic cloves minced

1 tablespoon tomato puree

1 teaspoon of sugar

4 small carrots

1 medium courgette

6 small sweet potatos

small bunch of chives finely chopped

1 400g can of green lentils




Preheat the oven to 180 degrees Celsius gas mark 4. First chop the carrots, parsnip, courgettes and leek and put in a fry pan with the oil and simmer on a low heat for 20 minutes. Ten minutes in chop the tomatoes and place with the other vegetables in the fry pan add the herbs Provence, sugar, garlic and tomato puree, and any other spices you would like.

In a sauce pan place the chopped sweet potato and cook until soft, when cooked drain and mash the sweet potato, add a teaspoon of vegan butter as desired, add the chopped chives and the lentils. Then take your dish and pour your mixed vegetables and lentils into the dish and on top spread your chive sweet potato. Then add to the oven for 30 minutes at 180 degrees Celsius.

  • Health benefits to sweet potato:-
  • High in vitamin A
  • Source of iron and magnesium
  • Less calories than white potato
  • Relatively low in sodium
  • Versatile vegetable- can be cooked in many different ways and be served as sweet or savory






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