Name: Lentil Shepherd's Pie with Sweet Potato Topping
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: 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; 0 Salt and pepper (to taste); 3 sweet potatoes; 0.25 cup plant-based milk (unsweetened almond or soy); 2 tablespoons vegan butter; 0 Salt and pepper (to taste)

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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.

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Prep Time 25

Cook Time 45

Total Time 1 10

Course Dinner, Main Course

Servings 6 servings

Calories 350 kcal

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.