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🍽️ Vegan Shepherd’s Pie with Sweet Potato Crunch and Nuts

838 kcal · 30 min · 4 servings

Ingredients

• Sweet potatoes 900 g
• Salt Pinch
• Onions, yellow 1 pc.
• Spring onions 1 bunch
• Cremini mushrooms, brown 300 g
• Garlic cloves 2 pc.
• Walnut kernels 80 g
• Oil 2 tbsp
• Vemondo vegan mince 550 g
• Vegetable broth 100 ml
• Mustard 1 tbsp
• Pepper, black ground Pinch
• Oat drink 50 ml
• Vegan fresh spread, paprika 100 g
• Vemondo gratin delight 80 g
• Nutmeg, ground Pinch
• Parsley, fresh 10 g

Instructions

1. 1. Preheat the oven to 220 degrees Celsius with top and bottom heat.
2. 2. Peel the sweet potatoes.
3. 3. Cut the sweet potatoes into cubes of about two to three centimeters.
4. 4. Place the sweet potato cubes in a pot with a little salted water.
5. 5. Cook the sweet potatoes for about 15 minutes until they are very soft.
6. 6. Halve the onions and peel them.
7. 7. Dice the onions finely.
8. 8. Wash the spring onions.
9. 9. Remove the root ends of the spring onions.
10. 10. Slice the spring onions into rings.
11. 11. Clean the mushrooms with a kitchen cloth if necessary.
12. 12. Quarter the mushrooms.
13. 13. Peel the garlic.
14. 14. Finely chop the garlic.
15. 15. Finely chop the walnuts.
16. 16. Heat oil in a frying pan on high heat.
17. 17. Fry the vegan mince for about 2 minutes on high heat.
18. 18. Add the prepared vegetables and chopped nuts to the pan.
19. 19. Fry the mixture for another 3 minutes.
20. 20. Deglaze the pan with vegetable broth.
21. 21. Stir the mustard into the mixture.
22. 22. Season the filling with salt and pepper.
23. 23. Let the filling simmer on low heat for about 5 minutes.
24. 24. Drain the cooked sweet potatoes in a sieve.
25. 25. Let the sweet potatoes drain well.
26. 26. Return the sweet potatoes to the pot.
27. 27. Mash the sweet potatoes with a potato masher.
28. 28. Add oat drink, vegan spread with paprika flavor, and vegan grated cheese alternative to the mash.
29. 29. Mix the ingredients well into the mash.
30. 30. Season the sweet potato mash with salt and nutmeg.
31. 31. Place the vegan mince filling into a baking dish.
32. 32. Smooth the filling evenly in the dish.
33. 33. Spread the sweet potato mash evenly over the filling.
34. 34. Smooth the surface of the mash.
35. 35. Bake the Shepherd’s Pie on the top rack for about 15 minutes until golden brown.
36. 36. Wash the parsley.
37. 37. Shake the parsley dry.
38. 38. Pluck the leaves from the stems.
39. 39. Chop the parsley leaves coarsely.
40. 40. Take the Shepherd’s Pie out of the oven.
41. 41. Plate the Shepherd’s Pie.
42. 42. Sprinkle the dish with the chopped parsley.
43. 43. Serve the dish and enjoy your meal.

Nutrition per serving

• kcal: 838
• Protein: 33 g · Fett/Fat: 48 g · Carbs: 72 g