Sweet potato shepherd’s pie | The Vegan Society

Ingredients

• 850 g sweet potato, peeled and chopped
• 30 g vegan butter
• 1 tbsp cooking oil
• 1 medium brown onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 carrots, chopped
• 1 celery stick, chopped
• 450 g chestnut mushrooms, roughly chopped
• 1 tbsp dried thyme
• 1 tbsp all-purpose seasoning
• Salt and ground black pepper
• 1 tin green lentils, drained and rinsed
• 100 g frozen peas
• 1 tbsp tomato paste
• 250 ml vegetable stock