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Sweet Potato Shepherd-less Pie

This shepherd-less (because we love sheep!) pie is like a great big hug in a dish. Topped with deliciously fluffy sweet potatoes, it’s the perfect remedy for a long day at work or a cold walk home. Or, y’know, anything really.

Makes: one big pie, serves 4-6


For the filing…

2 tbsp olive oil

3 cloves garlic, minced

2 brown onions, diced

2 carrots, diced

2 celery ribs, diced

200g mushrooms, diced

2 x 400g tins of green or black lentils

500ml vegetable stock

250ml dry white wine

50ml tomato paste

2 tbsp vegan Worcestershire sauce

1 tsp English mustard

2 sprigs fresh thyme, leaves removed

2 tbsp chopped fresh sage

A pinch of nutritional yeast

Salt and pepper to taste

For the potato...

6 sweet potatoes, peeled and roughly diced

350ml unsweetened nondairy milk

2 tbsp olive oil

Salt to taste


Two large saucepans or pots

Large ovenproof dish


1./ First make the filling. Start out by heating two tablespoons of olive oil in a large pot or pan. Add the garlic, onion, carrot, celery, and a pinch of salt. Fry on medium-high heat for 5-10 minutes, stirring occasionally. Add the mushrooms and fry for another 5 minutes. Next add the wine, tomato paste, mustard, herbs, and Worcestershire sauce. Mix in the lentils and stir together well. Cook on a high heat for about 10 minutes. Turn the heat down to low and cover the pot. Simmer the filling for at least 30 minutes, giving it a stir every now and then.

2./ Preheat the oven to 200 degrees Celsius, then make the mash. Boil the sweet potatoes in salted water till soft. Drain and mash with a masher or fork till smooth. Mix in the milk, oil, and salt until smooth and lump-free.

3./ Tip the now-thickened filling into the bottom of an overproof dish. Top with the mash, smooth over, and bake in the oven for half an hour, or till a nice golden-brown top has formed.

Creamy Mushroom Pies with Smashed Potatoes and Autumn Greens

March is a prime time for mushrooms, onions, potatoes, and watercress, and this super-filling dish makes the most of all four. The mushrooms and onions are baked into a rich, creamy, caramelised tart, which is the perfect foil for the peppery watercress and garlicky smashed potatoes.


For the pie...

For the greens...



1./ First make up the pie filling. Heat up the olive oil in a large frying pan. Over a medium-high heat, fry the garlic and onion until golden and caramelised, stirring frequently. Add the sugar and the mushrooms, and continue frying. Once the mushrooms are fully cooked, add the cream and the thyme leaves (but reserve a couple of sprigs for topping), and cook for a further 5-10 minutes. Sprinkle in a tablespoon of the flour, and stir until thickened. Take off the heat and leave to cool slightly.

2./ Preheat the oven to 225 degrees Celsius, then make the pastry. In a mixing bowl combine the flour with a pinch of salt, then rub in the butter with your fingertips. You’ll get something that looks like breadcrumbs. To this add some of the cold water, a tablespoon at a time, mixing and pressing the dough together with your hands as you do. You will not need all the water - just enough to form a smooth, pliable dough. Roll the pastry out on a clean, flat surface, then press into the tart dishes. Fill the pastry cases with a creamy mushroom mixture.

3./ Put the potatoes, garlic, olive oil, and chilli flakes on a baking tray or tin. Mix roughly and sprinkle with salt and pepper to taste. Put these into the oven along with the tarts. Bake both for 30 minutes or so, until the tarts are golden and caramelised and the potatoes roasted through.

4./ While the tarts and potatoes are roasting, prep the greens by mixing the oil, lemon zest and lemon juice into the watercress.

5./ Crush the potatoes slightly with a fork before serving alongside the tarts and greens. Top the tarts with leftover sprigs of thyme.