RECIPES BY Rhiannon Lambert
Plant-based Shepherd’s Pie
- 45 minutes
- 4
600g sweet potatoes, peeled and chopped into 2cm chunks
1 tbsp butter or coconut oil
1 tbsp olive oil
1 onion, finely chopped
1 carrot, thinly sliced
2 garlic cloves, minced
Few sprigs of thyme, leaves picked
500g Quorn mince
175g mushrooms, roughly chopped
6 small sun-dried tomatoes from a jar, roughly chopped, plus 2 tbsp oil from the jar
250ml vegetable stock
150g cooked puy lentils
1 tbsp balsamic vinegar
Handful of parsley, chopped
Salt and black pepper
To top: 1 tbsp olive oil, 1 tsp dried rosemary, grated zest of 1 lemon