Sweet potato shepherd’s pie This was basically made from leftovers, so I don’t…

Sweet potato shepherd’s pie 🧡

This was basically made from leftovers, so I don’t know the exact proportions. However it can be easily adjusted to you likings.

I used:
3 sweet potatoes
1/3 cup oat milk
1 can lentils
1/2 can sweet corn
2 carrots
6 mushrooms
1 sweet pepper
1 onion
1 block smoked tofu
3 raspberry tomatoes
handful of cherry tomatoes
3 tsp tomato paste
dried oregano
dried basil
smoked paprika
sweet paprika
garlic powder
salt & pepper

So basically I cut sweet potatoes into cubes, seasoned them with salt and pepper, sprinkled with olive oil, and baked until they were soft. Then I blended them with oat milk until they were smooth.

Then I sautéed tofu, carrots, mushrooms, onion, sweet pepper and tomatoes. I added spices, herbs, sweet corn and lentils, and I let it simmer. Once it was done I transferred it into a casserole dish and covered it with my sweet potato purée. Then I baked everything for additional 20 minutes in 170°C/340°F.

It turned out really delicious and it was super filling. I definitely recommend giving it a try ☺️

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