Vegan Shepherd's Pie - Are you a veggie and missing this family favourite... then we've got you covered with this delicious plant-based treat of wholesome chickpeas and lentils, cooked with our special blend of herbs and spices and topped with creamy sweet potato mash.

1. Boil potatoes in a pan of water until soft, then drain.
2. Heat oil/low cal spray in a pan over a medium heat then add carrots, onions, and celery. Cook for 10 mins.
3. Add mushrooms, sundried tomatoes and garlic. Continue to fry and then stir in tomato puree and balsamic vinegar. Stir in Vegan Shepherd’s Pie spices and cook for 5 mins.
4. Add lentils and chickpeas with the stock and continue to cook. After 2-3 mins turn off heat and pour mixture into an ovenproof dish.
5. Preheat oven to 200c. Season potatoes with salt and pepper before mashing. Spread mashed potatoes over the lentil mix and fork over.
6. Place in oven for 10 mins before changing oven setting to grill setting to enjoy a golden crispy coating.

Shopping List

• 1 Can Chickpeas (drained)
• 1 Can Lentils (drained)
• 2 Large Potatoes (peeled & chopped)
• 3 Sweet Potatoes (peeled & chopped)
• 1 Large Onion (peeled & chopped)
• 4-5 Sundried Tomatoes (chopped)
• 4-5 Mushrooms (chopped)
• 2 Carrots (peeled & diced)
• 2 Sticks Celery (diced)
• 2 Garlic Cloves (crushed)
• 300ml Vegan Stock
• 2 tbsp Tomato Puree
• 2 tbsp Balsamic Vinegar
• 2 tbsp Oil/Low-Calorie Spray

Ingredients