Hearty Lentil Shepherd's Pie with Sweet Potato Topping

Ingredients

• 1.5 cup Brown or green lentils, rinsed
• 4 cups Vegetable broth
• 2 tbsp Olive oil
• 1 medium Yellow onion, finely chopped
• 2 medium Carrots, diced
• 2 medium 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 lb Sweet potatoes, peeled and cubed
• 0.25 cup Dairy-free milk (unsweetened oat or rice)
• 2 tbsp Nutritional yeast

Instructions

1. 1In a large pot or Dutch oven, combine 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. Drain any excess liquid.
2. 2While lentils are simmering, prepare the sweet potato topping: Place cubed sweet potatoes in a pot, cover with water, and bring to a boil. Cook for 15-20 minutes, or until fork-tender. Drain well.
3. 3Mash the cooked sweet potatoes with dairy-free milk, nutritional yeast (if using), salt, and pepper until smooth and creamy. Set aside.
4. 4In the same pot used for lentils (or a separate large skillet), heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté for 8-10 minutes until softened.
5. 5Add minced garlic and tomato paste to the vegetables. Cook for 1 minute more until fragrant.
6. 6Stir in the cooked lentils, rosemary, thyme, salt, and pepper. Cook for 2-3 minutes to combine flavors.
7. 7Pour the lentil mixture into a 9x13 inch baking dish.
8. 8Carefully spread the mashed sweet potato topping evenly over the lentil mixture.
9. 9Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is lightly golden and the filling is bubbly.
10. 10Let stand for 5-10 minutes before serving.

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