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, finely chopped
• 2 medium Carrots, diced
• 2 stalks Celery, 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 lb Sweet potatoes, peeled and cubed
• 0.25 cup Dairy-free milk (e.g., oat or soy)
• 2 tbsp Olive oil or vegan butter

Instructions

1. 1For the filling: In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until softened, about 8-10 minutes.
2. 2Add the minced garlic and cook for 1 minute more until fragrant.
3. 3Stir in the tomato paste and cook for 1 minute.
4. 4Add the rinsed lentils, vegetable broth, thyme, rosemary, 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 simmer, prepare the topping: Place the cubed sweet potatoes in a pot and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
6. 6Drain the sweet potatoes well. Return them to the pot and mash with the dairy-free milk and olive oil (or vegan butter) until smooth and creamy. Season with salt and pepper to taste.
7. 7Preheat oven to 375°F (190°C).
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 bubbling.
11. 11Let stand for 5 minutes before serving.

Substitutions

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