The vegan shepherd’s pie, it’s possible !

Parmentier Patate Douce

Our fave shepherd’s pie… Vegan version. A delicious recipe signed Marie Laforêt!

Cook the lentils in a pot of water during 20 minutes. Peel and cut the sweet potatoes into pieces and cook in a big pot of boiling water. Heat the olive oil in a pan, add the shallots and minced garlic. Add the drained lentils, the herbs — cook during 5 to 10 minutes. Divide in the bottom of a gratin dish. Drain the sweet potatoes and press them in a potato masher, season. Spread the mashed potatoes on the lentils. Divide the cream and sprinkle with malted yeast. Bake 15 minutes at 180°C and place for a few minutes under the grill.


Vegan by Marie Laforêt, published by Editions La Plage, €29.95

Also discover the veggie salad with carrots and lentils and the cutlet with vegan cream.

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For 4 persons.

200 g of green lentils

2 tablespoons of olive oil

2 shallots

2 garlic cloves

1 tablespoons of chiselled chives

2 tablespoons of chopped parsley

2 tablespoons of tamari

1,5 kg of sweet potatoes

salt, pepper

10 cl of soy cream

2 tablespoons of malted yeast

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