Vegan Shepherd's Pie makes a tasty, healthy dinner and the perfect comfort food! The vegetables and lentils are cooked in a rich flavorful gravy and it is topped by a creamy sweet potato topping.

Step 1: Preheat your oven to  355f/180c. Wash, peel and chop the sweet potatoes.

Step 2: Place sweet potatoes in a saucepan and boil for 15 - 20 min. Drain, add olive oil, almond milk and salt. Mash until soft. Place to one side while you make the Shepherd's pie filling.

Step 3: Heat a large pan on a low heat. Add the olive oil. Then the onions and garlic. Saute onions and garlic for 2-3 min until translucent.

Step 4: Turn the heat up to medium. Add the lentils, chopped walnuts, diced carrot, peas, tamari, chipotle seasoning and salt. Cook for another 2-3 minutes stirring until everything is combined.

Step 5: Next add the stock,  tomato paste, and cornflour. Cook for 5 minutes stirring continuously until the sauce/gravy has thickened.

Step 6: Transfer the Vegan Shepherd's pie filling to a medium-sized baking or casserole dish. Layer roughly torn spinach leaves on top of the filling.

Step 7: Spoon the sweet potato mash over the Shepherd's pie filling, top with freshly ground salt and pepper.

Step 8: Place the dish in the oven, bake for 20 minutes. If you would like the top to be slightly browned on top then drizzle the mash with a dash of olive oil and place the dish under the grill for 2-3 minutes.