When you make the best #vegan version of shepherds pie you need to share am I right?
This is a healthy, nutritious and delicious meal that you can make on repeat in the cooler months – I promise you it’s that good! I did make a meat version also for my family who’s not fully 100% plant based, but I wholeheartedly think this one was better hands down…okay so maybe I’m biased!
I figured you all may be looking for some #dinner inspo for a quick and tasty meal to prepare – my recipe is below P.S. if you do make it let me know (tag me 
) I would love to know your thoughts. I always prefer to use sweet potato as it’s low GI and full of good #nutrients – happy cooking & #eating my friends 
Here’s my recipe – note I used organic ingredients but conventional is ok if that’s all you’ve got:
2 Leeks washed & chopped
2 medium carrots peeled & chopped
1 bunch rainbow chard or silverbeet
1 can cooked brown lentils rinsed or cook yourself need 400 grams
1 tbsp tomato paste
1 cup vegetable stock
Salt & pepper to season
Olive oil to sauté everything in as much as you think it needs (as I use a fair bit)
Herbs – rosemary, paprika, saffron
Topping:
2-3 large sweet potatoes (pre-cooked & mashed with a little olive oil and seasoned with salt & pepper)
2 tbsp polenta
Basically sauté the leek first then adding the chard, carrot, lentils, tomato paste and stock last, add herbs and season. Assemble as pictured and then add sweet potato top with rosemary & polenta. Bake in the oven on 200 degrees for about 30 min until top browns as pictured.
Serve with green salad and enjoy this yummy dinner – you’re welcome.
I had leftovers last week when I made this and it was perfect served cold for lunch the next day!
Happy Thursday my loves xx
