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

Ingredients

• 1.5 cups Brown or green lentils, rinsed
• 4 cups Vegetable broth
• 2 tbsp Olive oil
• 1 medium Yellow onion, finely 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
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 lbs Sweet potatoes, peeled and cubed
• 0.25 cup Unsweetened, plain plant-based milk (e.g., oat, soy)
• 2 tbsp 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 and simmer for 25-30 minutes, or until lentils are tender. Drain any excess liquid.
2. 2While lentils are simmering, prepare the topping: Place the 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 and nutritional yeast until smooth and creamy. Season with salt and pepper to taste. Set aside.
4. 4In the same pot used for lentils (or a separate large skillet), heat the olive oil over medium heat.
5. 5Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
6. 6Add the minced garlic and cook for 1 minute more until fragrant.
7. 7Stir in the tomato paste, rosemary, thyme, salt, and pepper. Cook for 1-2 minutes, stirring constantly.
8. 8Add the cooked lentils to the vegetable mixture and stir to combine. Cook for another 5 minutes, allowing flavors to meld.
9. 9Preheat oven to 375°F (190°C).
10. 10Pour the lentil and vegetable filling into a 9x13 inch baking dish or individual oven-safe ramekins.
11. 11Spoon the mashed sweet potato topping evenly over the lentil filling, spreading it to the edges.
12. 12Bake for 20-25 minutes, or until the topping is lightly golden and the filling is bubbling.
13. 13Let stand for 5 minutes before serving.

Substitutions

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