Vegan Shepherd's Pie Recipe | woman&home Magazine

Ingredients

• 1.25kg sweet potatoes, peeled and chopped
• 2 tbsp olive oil
• 1 large onion, chopped
• 250g carrots, peeled and chopped
• 2 sticks celery, chopped
• 5cm piece of fresh ginger, finely chopped
• 1 red pepper, chopped
• 400g button mushrooms
• 1sp each turmeric, coriander, cumin, pinch dried chilli flakes
• 250g cooked puy lentils
• 400g can of chickpeas, drained
• 500ml vegetable stock
• 1tbsp cornflour