Moroccan Spiced Vegan Shepherd's Pie - classic comfort food with a Middle Eastern twist. Creamy lentils spiced with cumin and coriander topped with a fluffy sweet potato mash | Gluten Free + Vegan
Add the peeled and chopped sweet potatoes to a large pot on the stove top. Cover with cold water and bring to the boil. It will take about 15-20 minutes to cook until fork tender. In the mean time begin working on the filling.
When the potato has softened enough, drain the water and mash with a large fork or potato masher. Stir in 1-2 tablespoons of olive oil and mash until smooth. Taste and season with a little salt & pepper if you'd like.
Preheat the oven to 400°F/205°C.
Heat the olive oil in a large skillet. When the oil is hot add the diced onion and salt and sauté until softened, about 5 minutes. Add the ginger, garlic and carrot to the pan. Stir.
Add the spices the vegetables and stir it all together, coating everything in spice. Add the tomato paste, stock and lentils. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes until slightly thickened. Taste and season with more salt as necessary.
If you're using an oven safe skillet of cooking pan you can bake directly in your skillet, other wise pour the filling to a 2 quart oven proof baking dish.
Carefully smooth the sweet potato mash over the filling. Top with a sprinkling of cumin seeds. Bake for 15-20 minutes or until the potatoes are lightly browned on top.
Let cool briefly and then serve. This keeps well in the fridge for 3-4 days.