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, chopped
• 2 medium Carrots, diced
• 2 medium Celery stalks, 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 lbs Sweet potatoes, peeled and cubed
• 2 tbsp Olive oil
• 0.25 cup Unsweetened non-dairy milk (e.g., oat or soy)

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2For the filling: In a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Add onion, carrots, and celery and sauté until softened, about 8-10 minutes.
3. 3Add minced garlic and cook for 1 minute more until fragrant.
4. 4Stir in tomato paste, thyme, rosemary, salt, and pepper. Cook for 1 minute.
5. 5Add 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 and most of the liquid is absorbed. Stir occasionally.
6. 6While the lentils simmer, prepare the topping: Place cubed sweet potatoes in a pot, cover with water, and bring to a boil. Cook until very tender, about 15-20 minutes.
7. 7Drain the sweet potatoes well. Add the remaining 1 tbsp olive oil and non-dairy milk. Mash until smooth and creamy. Season with salt and pepper to taste.
8. 8Pour the lentil filling into a 9x13 inch baking dish or individual ramekins.
9. 9Spread the mashed sweet potato 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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