Lentil Shepherd's Pie with Sweet Potato Topping
A hearty and healthy vegan shepherd's pie featuring a flavorful lentil base and a creamy sweet potato topping. Perfect for a comforting and nutritious meal.
Equipment
- 1 Large pot For the lentil filling
- 1 Baking Dish 9x13 inch
Ingredients
Lentil Filling
- 1 tablespoon olive oil extra virgin
- 1 onion yellow or white
- 2 carrots medium size
- 2 celery stalks medium size
- 2 cloves garlic fresh
- 1 cup brown or green lentils
- 4 cups vegetable broth low sodium
- 1 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- Salt and pepper to taste
Sweet Potato Topping
- 3 sweet potatoes
- 0.25 cup plant-based milk unsweetened almond or soy
- 2 tablespoons vegan butter
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.1 tablespoon olive oil, 1 onion, 2 carrots, 2 celery stalks, 2 cloves garlic
- Add the lentils, vegetable broth, thyme, smoked paprika, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils are tender and the liquid has been absorbed.1 cup brown or green lentils, 4 cups vegetable broth, 1 teaspoon dried thyme, 0.5 teaspoon smoked paprika, Salt and pepper
- While the lentils are cooking, steam or boil the sweet potatoes until tender, about 15-20 minutes. Drain the sweet potatoes and place them in a large bowl.
- Add the plant-based milk and vegan butter to the sweet potatoes and mash until smooth and creamy. Season with salt and pepper to taste.3 sweet potatoes, 0.25 cup plant-based milk, 2 tablespoons vegan butter
- Preheat your oven to 375°F (190°C).
- Pour the lentil filling into a 9x13 inch baking dish. Spread the sweet potato topping evenly over the lentil filling.
- Bake for 20-25 minutes, or until the topping is lightly golden brown and the filling is bubbly.
- Let cool for a few minutes before serving. Enjoy!
Notes
For a richer flavor, add a splash of red wine to the lentil filling while cooking.