Hearty Lentil Shepherd's Pie (Vegan, Allergy-Friendly)

Ingredients

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

Instructions

1. 1Rinse the lentils thoroughly. In a large pot or Dutch oven, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender. Drain any excess liquid.
2. 2While lentils are cooking, prepare the topping: Place cubed sweet potatoes in a pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well.
3. 3Mash the cooked sweet potatoes with the plant-based milk, nutritional yeast, salt, and pepper until smooth and creamy. Set aside.
4. 4In a large skillet, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
5. 5Add the minced garlic and cook for 1 minute more until fragrant.
6. 6Stir in the tomato paste, rosemary, and thyme. Cook for 1-2 minutes, stirring constantly.
7. 7Add the cooked lentils to the skillet with the vegetables. Stir to combine. Season with salt and pepper to taste. If the mixture seems too dry, add a splash more vegetable broth or water.
8. 8Preheat oven to 375°F (190°C).
9. 9Pour the lentil and vegetable filling into a 9x13 inch baking dish or individual ramekins.
10. 10Carefully spread the mashed sweet potato topping evenly over the lentil filling.
11. 11Bake for 20-25 minutes, or until the topping is lightly golden and the filling is bubbly.
12. 12Let stand for 5 minutes before serving.

Substitutions

Related Guides