Sweet Potato Shepherds Pie With Rich Mushroom Lentil Red Wine Ragu & Wilted Green Kale
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a saucepan, a hob-safe casserole dish, and a frying pan. If you would like to bake the top of the sweet potato mash layer, preheat your oven to 220°C / 200°C fan.
STEP 2
Peel and dice the sweet potato into 2 cm cubes and add them to your saucepan along with enough water to cover. Place over medium-high heat, bring to a boil, and cook for 15 minutes, or until fork-tender.
Once cooked, drain well and mash with a masher or the back of a fork until you reach your desired consistency. You may want to add a knob of plant-based butter or a splash of plant milk for extra creaminess. Season with salt and pepper.
STEP 3
To prepare the ragu, add a drizzle of olive oil to your casserole dish and place over medium heat. Finely chop the chestnut mushrooms, add them to the casserole dish, and cook for 5–6 minutes, or until the mushrooms are tender and browned off.
Drain the black lentils and add them to the mushrooms along with the ragu sauce. Stir well, bring to a simmer, and cook for a further 5 minutes.
Once the ragu is ready, season with salt and pepper, turn off the heat, and layer the sweet potato mash on top. It is ready to serve as it is, but if you would like a crispy top, place the dish under the grill for 5-10 minutes.
STEP 4
In the meantime, place your frying pan over medium heat and add a drizzle of olive oil. Remove the hardy stems from the curly kale and tear the leaves into bite-sized pieces. Add to the pan along with a splash of water and cook until wilted and vibrant green, about 5–6 minutes. Season with salt and pepper.
STEP 5
To serve, divide the shepherd’s pie between serving bowls with a side of wilted curly kale. Enjoy!
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Sweet Potato Shepherds Pie With Rich Mushroom Lentil Red Wine Ragu & Wilted Green Kale
Sweet Potato Shepherds Pie With Rich Mushroom Lentil Red Wine Ragu & Wilted Green Kale
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a saucepan, a hob-safe casserole dish, and a frying pan. If you would like to bake the top of the sweet potato mash layer, preheat your oven to 220°C / 200°C fan.
STEP 2
Peel and dice the sweet potato into 2 cm cubes and add them to your saucepan along with enough water to cover. Place over medium-high heat, bring to a boil, and cook for 15 minutes, or until fork-tender.
Once cooked, drain well and mash with a masher or the back of a fork until you reach your desired consistency. You may want to add a knob of plant-based butter or a splash of plant milk for extra creaminess. Season with salt and pepper.
STEP 3
To prepare the ragu, add a drizzle of olive oil to your casserole dish and place over medium heat. Finely chop the chestnut mushrooms, add them to the casserole dish, and cook for 5–6 minutes, or until the mushrooms are tender and browned off.
Drain the black lentils and add them to the mushrooms along with the ragu sauce. Stir well, bring to a simmer, and cook for a further 5 minutes.
Once the ragu is ready, season with salt and pepper, turn off the heat, and layer the sweet potato mash on top. It is ready to serve as it is, but if you would like a crispy top, place the dish under the grill for 5-10 minutes.
STEP 4
In the meantime, place your frying pan over medium heat and add a drizzle of olive oil. Remove the hardy stems from the curly kale and tear the leaves into bite-sized pieces. Add to the pan along with a splash of water and cook until wilted and vibrant green, about 5–6 minutes. Season with salt and pepper.
STEP 5
To serve, divide the shepherd’s pie between serving bowls with a side of wilted curly kale. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a saucepan, a hob-safe casserole dish, and a frying pan. If you would like to bake the top of the sweet potato mash layer, preheat your oven to 220°C / 200°C fan.
STEP 2
Peel and dice the sweet potato into 2 cm cubes and add them to your saucepan along with enough water to cover. Place over medium-high heat, bring to a boil, and cook for 15 minutes, or until fork-tender.
Once cooked, drain well and mash with a masher or the back of a fork until you reach your desired consistency. You may want to add a knob of plant-based butter or a splash of plant milk for extra creaminess. Season with salt and pepper.
STEP 3
To prepare the ragu, add a drizzle of olive oil to your casserole dish and place over medium heat. Finely chop the chestnut mushrooms, add them to the casserole dish, and cook for 5–6 minutes, or until the mushrooms are tender and browned off.
Drain the black lentils and add them to the mushrooms along with the ragu sauce. Stir well, bring to a simmer, and cook for a further 5 minutes.
Once the ragu is ready, season with salt and pepper, turn off the heat, and layer the sweet potato mash on top. It is ready to serve as it is, but if you would like a crispy top, place the dish under the grill for 5-10 minutes.
STEP 4
In the meantime, place your frying pan over medium heat and add a drizzle of olive oil. Remove the hardy stems from the curly kale and tear the leaves into bite-sized pieces. Add to the pan along with a splash of water and cook until wilted and vibrant green, about 5–6 minutes. Season with salt and pepper.
STEP 5
To serve, divide the shepherd’s pie between serving bowls with a side of wilted curly kale. Enjoy!
