Vegan Shepherd’s Pie

Ingredients:
600g roasting potatoes
600g sweet potatoes
40g dairy free margarine
1 onion
2 carrots
3 cloves of garlic
2 sticks of celery
1 tbsp coriander seeds
olive oil
½ bunch of thyme
350g chestnut mushrooms
12 sun-dried tomatoes
2 tbsps balsamic vinegar
red wine
100ml vegetable stock
400g tin of lentils
400g tin of chickpeas
5 sprigs of flat leaf parsley
2 sprigs of rosemary
1 lemon
30g breadcrumbs

Heat the oven to 200 ° C
Peel and chop all the potatoes into 2cm chunks. Place the white potatoes into a pot of boiling water and boil for 10-15 mins or until tender. Add the sweet potatoes after 5 mins.
Drain and leave to steam dry, then return to the pot with the margarine and a pinch of salt and pepper. Mash until smooth.
Peel and slice the onion, carrots, 2 cloves of garlic and trim and slice the celery.
Bash the coriander seeds in a pestle and mortar until fine, then add it all to a medium pan over medium heat with some olive oil. Add the thyme leaves and cook for around 10 mins.
Roughly chop the mushrooms and sun-dried tomatoes then add to the pan with the vinegar and 2 tablespoons of teh sun-dried tomato oil.
Cook for another 10 mins then add a splash of wine. Turn up the heat and let it boil away. Stir in the stock, lentil and chickpeas (juice and all) then leave it to cook for 5-10 mins or until thickened and reduced.
Pick and chop the parsley leaves and add to the pan. Season to taste then transfer to a roasting pan (25cm x 30cm).
Spread the mash on top, scuffing it up a bit on top with a spoon.
Finely slice the remaining garlic clove then place in a bowl with the rosemary leaves, lemon zest, breadcrumbs and 1 tablespoon of olive oil. Mix well, sprinkle over the mash, then place in the hot oven for around 10 minutes.
Place under the grill for a further 2-3 minutes or until golden.
Serve with a green salad.