Hearty Lentil Shepherd's Pie with Sweet Potato Topping

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, crushed
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 lbs Sweet Potatoes, peeled and cubed
• 0.25 cup Unsweetened Plant-Based Milk (e.g., Oat, Soy)
• 2 tablespoons Nutritional Yeast

Instructions

1. 1Rinse the lentils thoroughly under cold water.
2. 2In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté until softened, about 8-10 minutes.
3. 3Add the minced garlic, tomato paste, dried thyme, and dried rosemary. Cook for another minute until fragrant.
4. 4Stir in the rinsed lentils, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until lentils are tender and most of the liquid is absorbed. Stir occasionally.
5. 5While the lentils are simmering, place the cubed sweet potatoes in a pot, cover with water, and bring to a boil. Cook for 15-20 minutes, or until fork-tender.
6. 6Drain the sweet potatoes well. Mash them with a potato masher or fork. Stir in the plant-based milk and nutritional yeast (if using) until smooth and creamy. Season with a pinch of salt and pepper.
7. 7Preheat oven to 375°F (190°C).
8. 8Pour the lentil filling into a 9x13 inch baking dish or individual oven-safe ramekins.
9. 9Spread 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 bubbly.
11. 11Let stand for 5-10 minutes before serving.

Substitutions

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