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, finely 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
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 lb Sweet potatoes, peeled and cubed
• 0.25 cup Unsweetened plant-based milk (e.g., oat or soy)
• 1 tbsp Nutritional yeast (optional, for cheesy flavor)

Instructions

1. 1Combine the 1.5 cups of rinsed brown or green lentils with the 4 cups of vegetable broth in a large heavy-bottomed pot. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes, or until the lentils are tender. Drain any extra liquid from the pot.
2. 2While the lentils are cooking, heat the 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium heat (around 350°F or 175°C). Add the 1 medium yellow onion (finely chopped), 2 medium carrots (diced), and 2 celery stalks (diced). Cook, stirring occasionally, for 8 to 10 minutes, until the vegetables have softened.
3. 3Add the 3 cloves of minced garlic and the 2 tablespoons of tomato paste to the skillet. Cook for 1 minute, stirring constantly, until the garlic is fragrant.
4. 4Stir in the cooked lentils, 1 teaspoon of dried rosemary, 1 teaspoon of dried thyme, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Cook for 2 to 3 minutes, stirring everything together to combine.
5. 5While the filling is simmering, place the 2 lb of cubed sweet potatoes in a separate medium pot and cover them with water. Bring the water to a boil over high heat and cook for 15 to 20 minutes, or until the sweet potatoes are very tender when pierced with a fork. Drain the water completely from the pot.
6. 6Mash the drained sweet potatoes in the pot using a potato masher or fork. Add the 0.25 cup of unsweetened plant-based milk and the 1 tablespoon of nutritional yeast (if using). Continue mashing until the mixture is smooth and creamy. Season with a pinch of salt and pepper.
7. 7Preheat your oven to 400°F (200°C). Spread the lentil filling evenly in the bottom of your oven-safe skillet or Dutch oven. If your skillet is not oven-safe, transfer the filling to a suitable baking dish and spread it out.
8. 8Carefully spoon the mashed sweet potato topping over the lentil filling. Spread it evenly to cover the entire surface, making sure to seal the edges to prevent the filling from bubbling over.
9. 9Place the skillet or baking dish in the preheated oven. Bake for 20 to 25 minutes, or until the sweet potato topping is lightly golden brown and the lentil filling is bubbling around the edges.
10. 10Carefully remove the shepherd's pie from the oven. Let it stand for 5 to 10 minutes before serving. This allows the filling to set slightly.

Substitutions

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