I must admit that even pre-vegan, I was never a fan of shepherds pie (or potato-topped pie to some of you). I was never a fan of mashed potato- strange I know, or mince. However, my husband absolutely loved it and over the last couple of years I have created several different versions of this dish using chunky mashed potato/sweet potato and lentils.
I must admit that when it comes to baking, savoury isn’t really my go-to. I guess it is because I prefer the sweet satisfaction of creating something from scratch as it reminds me of my childhood baking with my grandmother. This sweet potato savoury loaf is a delicious, nourishing and satisfying option for breakfast with avocado or peanut butter.
My love for sweet potato is never-ending whether it is roasted, baked, steamed or mashed. I always ensure my root vegetables including potatoes are organic as conventionally-grown ones are sprayed heavily with pesticides to stop them from sprouting. Sweet potatoes are high in betacarotene- a form of vitamin A, vitamin B and C as well as fibre. One of my favourite combinations is roasted sweet potato with a lemon tahini sauce.