< Vegan shepherd's pie

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Yield: Serves 6

Time: 1hr 25min

ingredients:

• 600 g white potatoes
• 600g sweet potatoes
• 1 onion, chopped finely
• 2 carrots, chopped small
• 2 stalks celery (optional)
• 1 Tbs coriander spice
• Olive oil
• Thyme (fresh or dried)
• 350g chestnut mushrooms
• 12 sun-dried tomatoes (optional)
• 2 Tbs balsamic vinegar
• 100ml vegetable stock
• 1 400g tin of lentils (or 1 cup cooked)
• 1 400g tin chickpeas
• 2 sprigs fresh rosemary
• 1 lemon
• 30g fresh breadcrumbs (make a piece of toast and nutribullet)

method:

• Preheat the oven to 200°C/400°F/gas 6.
• Peel and chop all the potatoes into rough 2cm chunks. Place the potatoes into a large pan of cold salted water over a medium heat. Bring to the boil, then simmer for 10 to 15 minutes, or until tender, adding the sweet potatoes after 5 minutes.
• Drain and leave to steam dry, then return to the pan with the margarine (optional) and a pinch of sea salt and black pepper. Mash until smooth, then set aside.
• Peel and finely slice the onion, carrots and 2 garlic cloves, then trim and finely slice the celery.
• Add coriander spice to a medium pan over a medium heat with a good splash of oil. Pick in the thyme leaves, then cook for around 10 minutes, or until softened.
• Meanwhile, roughly chop the mushrooms and sun-dried tomatoes, then add to the pan along with the vinegar and 2 tablespoons of the sun-dried tomato oil from the jar.
• Cook for a further 10 minutes, Stir in the stock, lentils and chickpeas (juice and all), then leave it to tick away for 5 to 10 minutes, or until slightly thickened and reduced.
• Pick and roughly chop the parsley leaves, then stir into the pan. Season to taste, then transfer to a baking dish (roughly 25cm x 30cm).
• Spread the mash over the top, scuffing it up with the back of a spoon.
• Place into a bowl the rosemary leaves, lemon zest, breadcrumbs and 1 tablespoon of oil. Mix well, sprinkle over the mash, then place in the hot oven for around 10 minutes, or until piping hot through and crumbs are crispy & golden.
• Place under the grill for a further 2 to 3 minutes, or until golden, then serve with seasonal greens.