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

Ingredients

• 1.5 cups Brown or Green Lentils, rinsed
• 4 cups Vegetable Broth
• 2 tablespoons 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 Thyme
• 0.5 teaspoon Dried Rosemary
• 0.75 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. 1For the filling: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery and sauté until softened, about 8-10 minutes.
2. 2Add minced garlic and cook for 1 minute more until fragrant.
3. 3Stir in tomato paste, dried thyme, and dried rosemary. Cook for 1 minute.
4. 4Add the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until lentils are tender.
5. 5Season the lentil mixture with salt and pepper. If the mixture is too liquidy, simmer uncovered for a few more minutes to thicken.
6. 6For the topping: While the lentils simmer, place the cubed sweet potatoes in a separate pot and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
7. 7Drain the sweet potatoes well. Mash them with a potato masher or fork. Stir in the plant-based milk and nutritional yeast (if using) until smooth and creamy. Season with a pinch of salt and pepper.
8. 8Preheat oven to 375°F (190°C).
9. 9Pour the lentil filling into a 9x13 inch baking dish or individual ramekins.
10. 10Spread the mashed sweet potato topping evenly over the lentil filling.
11. 11Bake for 20-25 minutes, or until the topping is lightly browned and the filling is bubbly.
12. 12Let stand for 5-10 minutes before serving.

Substitutions

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