Hearty Lentil Shepherd's Pie with Sweet Potato Topping

Ingredients

• 1.5 cups Brown or green lentils, rinsed
• 4 cups Vegetable broth
• 2 tbsp Olive oil
• 1 medium Yellow onion, 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
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• about 910 g Sweet potatoes, peeled and cubed
• 0.25 cup Unsweetened plant-based milk (e.g., oat or soy)
• 2 tbsp Nutritional yeast (optional, for cheesy flavor)

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

Instructions

1. 1Preheat oven to 190°C.
2. 2Cook lentils: Combine rinsed lentils and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until tender. Drain any excess liquid.
3. 3Prepare the filling: While lentils cook, heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté until softened, about 8-10 minutes.
4. 4Add minced garlic and tomato paste. Cook for 1 minute more until fragrant.
5. 5Stir in the cooked lentils, rosemary, thyme, salt, and pepper. Cook for 2-3 minutes, stirring to combine.
6. 6Prepare the topping: While the filling simmers, place cubed sweet potatoes in a pot and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well.
7. 7Mash the sweet potatoes with the plant-based milk and nutritional yeast (if using) until smooth and creamy. Season with a pinch of salt and pepper.
8. 8Assemble the pie: Spread the lentil filling evenly in the bottom of the skillet or transfer to a baking dish.
9. 9Carefully spoon or spread the mashed sweet potato topping over the lentil filling, covering it completely.
10. 10Bake for 20-25 minutes, or until the topping is lightly golden and the filling is bubbly.
11. 11Let stand for 5-10 minutes before serving.

Substitutions

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