Hearty Lentil Shepherd's Pie (Vegan)

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
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 lbs Sweet potatoes, peeled and cubed
• 0.25 cup Unsweetened plant-based milk (e.g., oat, soy)
• 2 tbsp Nutritional yeast

Instructions

1. 1Cook the lentils: In a saucepan, combine rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender. Drain any excess liquid.
2. 2Prepare the filling: While lentils cook, heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
3. 3Add minced garlic, tomato paste, rosemary, thyme, salt, and pepper. Cook for 1-2 minutes until fragrant.
4. 4Stir in the cooked lentils and 1/2 cup of vegetable broth (or water) to create a moist filling. Simmer for 5 minutes, allowing flavors to meld. Adjust seasoning.
5. 5Prepare the topping: While the filling simmers, boil the cubed sweet potatoes in water until very tender, about 15-20 minutes. Drain well.
6. 6Mash the sweet potatoes with the plant-based milk and nutritional yeast until smooth and creamy. Season with salt and pepper to taste.
7. 7Assemble the pie: Preheat oven to 375°F (190°C).
8. 8Pour the lentil filling into a 9x13 inch baking dish or individual ramekins.
9. 9Carefully spread 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 bubbling.
11. 11Let stand for 5-10 minutes before serving.

Substitutions

Related Guides