Marlene’s Vegan Mini Shepherds’ Pies

March 14, 2016


4-5 sweet potatoes, peeled and cubed

1 large red onion, chopped

2 cloves garlic, crushed

2 cups carrots, diced

2 cups organic sweetcorn

2 cups finely chopped asparagus

4 cups boiling water

2 sachets miso bouillon paste

2 cups red lentils

1 tsp each of thyme, marjoram, oregano, basil

1 tsp black pepper (optional)


1 tbsp paprika

1 tbsp dried parsley


1Preheat oven to 175/350 degrees. Boil sweet potatoes, until soft, drain and transfer to a large bowl, mash with a fork. Stir the paprika and parsley into the mashed potatoes and set aside.

2Sauté the onion, garlic and carrots along with the corn and asparagus until tender. Set aside.

3In a pot, stir the miso bouillon sachets into the boiling water add lentils and simmer until soft, about 20 minutes. Add the corn, asparagus, carrots, onions, thyme, marjoram, oregano, basil, and black pepper. Add some tamari (to taste) and mix well. If the mixture is too wet, add in some of the sweet potato mash to thicken.

4Fill the bottom of a large casserole dish or small individual pie dishes with the lentil and vegetable mixture and top with the mashed sweet potatoes. Place on a baking tray to catch any overspill. Cook at 175/350°F for 25-30 minutes.


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