Hearty Lentil Shepherd's Pie (Vegan, Dairy-Free, Egg-Free, Nut-Free)

Ingredients

• 1 cup Brown or green lentils, rinsed
• 3 cups Vegetable broth
• 1 tablespoon Olive oil
• 1 medium Yellow onion, 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
• 0.75 teaspoon Salt
• 0.25 teaspoon Black pepper
• about 910 g Sweet potatoes, peeled and cubed
• 0.25 cup Unsweetened plant-based milk (e.g., oat or soy)
• 2 tablespoons Nutritional yeast

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1For the filling: Rinse lentils. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes.
2. 2Add minced garlic and tomato paste, cook for 1 minute more until fragrant.
3. 3Stir in the rinsed lentils, vegetable broth, rosemary, thyme, 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 large pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
5. 5Drain the sweet potatoes well. Return them to the pot and mash them with the plant-based milk and nutritional yeast until smooth and creamy. Season with a pinch of salt and pepper.
6. 6Preheat oven to 190°C.
7. 7Pour the lentil filling into a 22.86 × 33.02 cm baking dish or individual ramekins.
8. 8Spoon the mashed sweet potato topping evenly over the lentil filling, spreading it to the edges.
9. 9Bake for 20-25 minutes, or until the topping is lightly golden and the filling is bubbly.
10. 10Let stand for 5 minutes before serving.

Substitutions

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