Hearty Lentil Shepherd's Pie (Vegan)

Ingredients

• 1 cup Brown or Green Lentils
• 3 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 1 medium Yellow Onion
• 2 medium Carrots
• 2 medium Celery Stalks
• 3 cloves Garlic
• 2 tablespoons Tomato Paste
• 1 teaspoon Dried Thyme
• 0.5 teaspoon Dried Rosemary
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 2 lbs Sweet Potatoes
• 0.25 cup Unsweetened Plant-Based Milk
• 1 tablespoon Nutritional Yeast

Instructions

1. 1In a large pot or Dutch oven, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until lentils are tender.
2. 2While lentils are simmering, prepare the topping: Place the cubed sweet potatoes in a separate pot, cover with water, and bring to a boil. Cook for 15-20 minutes, or until fork-tender.
3. 3Drain the sweet potatoes well. Mash them with the plant-based milk and nutritional yeast (if using) until smooth and creamy. Season with a pinch of salt and pepper. Set aside.
4. 4In the pot with the cooked lentils, add the olive oil, chopped onion, diced carrots, and diced celery. Sauté over medium heat for 5-7 minutes until vegetables begin to soften.
5. 5Stir in the minced garlic, tomato paste, dried thyme, and dried rosemary. Cook for another 1-2 minutes until fragrant.
6. 6Season the lentil and vegetable mixture with salt and pepper to taste. If the mixture seems too dry, add a splash more vegetable broth.
7. 7Preheat your oven to 375°F (190°C).
8. 8Pour the lentil and vegetable filling into a 9x9 inch baking dish or individual ramekins.
9. 9Carefully spread the mashed sweet potato topping evenly over the lentil filling.
10. 10Bake for 20-25 minutes, or until the topping is lightly golden and the filling is bubbling.
11. 11Let stand for 5-10 minutes before serving.

Substitutions

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