Hearty Lentil Shepherd's Pie (Vegan, Allergen-Free)

Ingredients

• 1.5 cups Brown or green lentils, rinsed
• 4 cups Vegetable broth (allergen-free)
• 2 tbsp Olive oil
• 1 medium Yellow onion, chopped
• 2 medium Carrots, diced
• 2 stalks Celery stalks, diced
• 3 cloves Garlic, minced
• 2 tbsp Tomato paste
• 1 tsp Dried rosemary
• 1 tsp Dried thyme
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 lbs Sweet potatoes, peeled and cubed
• 0.5 cup Unsweetened plant-based milk (e.g., oat, soy, rice - allergen-free)
• 2 tbsp Nutritional yeast (optional)

Instructions

1. 1For the filling: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 8-10 minutes.
2. 2Add minced garlic and cook for 1 minute more until fragrant.
3. 3Stir in tomato paste, rosemary, thyme, salt, and pepper. Cook for 1 minute.
4. 4Add the rinsed lentils and allergen-free vegetable broth. 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.
5. 5While the lentils cook, prepare the topping: Place the cubed sweet potatoes in a pot and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
6. 6Drain the sweet potatoes well. Return them to the pot and mash them with the plant-based milk until smooth and creamy. Stir in nutritional yeast if using. Season with salt and pepper to taste.
7. 7Preheat oven to 375°F (190°C).
8. 8Pour the lentil filling into a 9x13 inch baking dish or individual oven-safe ramekins.
9. 9Spread 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 bubbly.
11. 11Let stand for 5-10 minutes before serving.

Substitutions

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