Hearty Lentil Shepherd's Pie (Vegan)

Ingredients

• 1.5 cups Brown or Green Lentils
• 4 cups Vegetable Broth
• 1 tablespoon Olive Oil
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 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. 1For the filling: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery and sauté until softened, about 8-10 minutes.
2. 2Add minced garlic and tomato paste, cook for 1 minute more until fragrant.
3. 3Stir in the rinsed lentils, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until lentils are tender and most of the liquid is absorbed. Stir occasionally.
4. 4While the filling simmers, prepare the topping: Place cubed sweet potatoes in a pot, cover with water, and bring to a boil. Cook for 15-20 minutes, or until fork-tender.
5. 5Drain the sweet potatoes well. Mash them with the plant-based milk, nutritional yeast (if using), and a pinch of salt and pepper until smooth and creamy. Add more milk if needed to reach desired consistency.
6. 6Preheat oven to 375°F (190°C).
7. 7Pour the lentil filling into a 9x13 inch baking dish or individual ramekins.
8. 8Spread the mashed sweet potato topping evenly over the lentil filling.
9. 9Bake for 20-25 minutes, or until the topping is lightly golden and the filling is bubbly.
10. 10Let stand for 5-10 minutes before serving.

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