Vegetarian Shepherd’s Pie with Sweet Potatoes

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Today: Vegetarian Shepherd’s Pie with Sweet Potatoes🍠

1. Precook 400g red lentils if you don’t want to use one canned ones and preheat the oven to 220°C. Dice 1 onion & 3 cloves of garlic and slice 200g mushrooms. Cook 3 sweet potatoes for about 20 minutes.

2. Put the mushrooms in a bowl and mix them with 1 clove of garlic, 1 tablespoon olive oil, 4 tablespoons balsamic vinegar and 1 pinch of salt & pepper and let it rest for a short time. Heat 2 tablespoons of olive oil in a large pan and fry the onion &2 cloves of garlic in it for 5 minutes. Then add the mushrooms with 1 pinch salt & pepper and 2 teaspoons thyme and fry for 5 minutes.
Now add 100g frozen peas, corn & green beans and fry again for 5 minutes. Finally add the lentils and fry for another 5 minutes.

3. Mash the cooked sweet potatoes with a fork and mix them with 1 pinch of salt. Grease a baking tin and spread the vegetables from step 2 in it. Then cover it with the sweet potatoes and bake for 20 minutes.

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We wish you bon appetit!

Ingredients:

– 400g red lentils
– 200g champignons
– 100g frozen peas
– 100g frozen corn
– 100g frozen green beans
– 3 sweet potatoes
– 3 cloves of garlic
– 1 onion
– olive oil
– balsamic vinegar
– salt
– pepper
– thyme
– margarine for greasing

cover

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