Hearty Lentil Shepherd's Pie with Sweet Potato Topping

Ingredients

• 1.5 cups Brown or green lentils, rinsed
• 4 cups Vegetable broth
• 1 medium Onion, finely chopped
• 2 medium Carrots, diced
• 2 stalks Celery, diced
• 3 cloves Garlic, minced
• 2 tbsp Tomato paste
• 1 tsp Dried thyme
• 0.5 tsp Dried rosemary
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 lb Sweet potatoes, peeled and cubed
• 2 tbsp Olive oil
• 0.25 cup Unsweetened plant-based milk (e.g., oat or soy)

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2In a large pot or Dutch oven, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender. Drain any excess liquid.
3. 3While lentils are simmering, heat 1 tbsp of olive oil in a large skillet over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 8-10 minutes.
4. 4Add the minced garlic and tomato paste to the skillet. Cook for 1 minute more until fragrant.
5. 5Stir the cooked vegetables and tomato paste mixture into the pot with the drained lentils. Add thyme, rosemary, salt, and pepper. Stir well to combine. This is your lentil filling.
6. 6In a separate pot, boil the cubed sweet potatoes in water until very tender, about 15-20 minutes. Drain well.
7. 7Mash the sweet potatoes with the remaining 1 tbsp olive oil, plant-based milk, salt, and pepper until smooth and creamy. Add more milk if needed to reach desired consistency.
8. 8Pour the lentil filling into a 9x13 inch baking dish.
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 cool for 5-10 minutes before serving.

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