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

Ingredients

• 1 cup Brown or Green Lentils (dry)
• 3 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)
• 0.5 cup Unsweetened Plant-Based Milk (e.g., oat or soy)
• 2 tablespoons Nutritional Yeast

Instructions

1. 1Rinse the lentils thoroughly.
2. 2In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery and cook until softened, about 8-10 minutes.
3. 3Add minced garlic and cook for 1 minute more until fragrant.
4. 4Stir in tomato paste, thyme, rosemary, salt, and pepper. Cook for 1-2 minutes.
5. 5Add 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.
6. 6While lentils are simmering, place cubed sweet potatoes in a pot, cover with water, and bring to a boil. Cook until fork-tender, about 15-20 minutes.
7. 7Drain the sweet potatoes. Mash them with the plant-based milk and nutritional yeast until smooth and creamy. Season with a pinch of salt and pepper.
8. 8Preheat oven to 375°F (190°C).
9. 9Once lentils are tender, check the consistency of the filling. If too liquidy, simmer uncovered for a few minutes to thicken. Adjust seasoning if needed.
10. 10Pour the lentil filling into a 9x13 inch baking dish or individual ramekins.
11. 11Carefully spread the mashed sweet potato topping evenly over the lentil filling.
12. 12Bake for 20-25 minutes, or until the topping is lightly golden and the filling is bubbly.
13. 13Let stand for 5-10 minutes before serving.

Substitutions

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