Name: Vegetarian shepherd’s pie recipe
Yield: 5-6

1. Preheat the oven to 200°c.
2. Prick each sweet potato several times with a fork and place on a baking sheet.
3. Roast for 45 minutes to 1 hour, or until very soft, set aside to cool.
4. In a medium pot, combine the lentils, rolled oats, bay leaves, salt, pepper and stock.
5. Simmer uncovered for 15-25 minutes, or until rolled oats are well cooked and liquid has been absorbed, stirring occasionally to keep the oats from sticking to the bottom of the pot.
6. While the lentils and oats are cooking, chop up the onion, mushrooms, carrot and celery.
7. Warm the oil or butter in a large pot over medium-high heat.
8. Add the diced onions, mushrooms and a pinch of salt and pepper and cook until browned and soft.
9. Add the chopped carrot and celery and cook, stirring occasionally for about 5 minutes.
10. Lower heat to medium and add the lentil and oat mixture, paprika, fresh parsley and a few grinds of black pepper.
11. Simmer mixture for 2 minutes, taste, and salt/season as needed, then add in crushed garlic.
12. Evenly spread the lentil mixture into a 9-x-13-inch baking dish (smaller is fine, but it will be nice and high).
13. Drop the oven to 175°C, peel sweet potatoes with your hands and place in a medium bowl.
14. Use a fork to mash them into a smooth paste and season with salt and pepper.
15. Evenly spread the lentil mixture into baking dish.
16. Spoon the sweet potato mixture on top and smooth with a spatula.
17. Bake for 15 – 20 minutes, until the filling is bubbling at the edges.
18. Grate cheddar cheese on top and serve with some extra fresh parsley.
19. Enjoy!

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Vegetarian shepherd’s pie recipe

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