Hearty Lentil Shepherd's Pie with Sweet Potato Topping

Ingredients

• 1.5 cups Brown or green lentils, rinsed
• 3 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 Unsweetened plant-based milk (e.g., oat or soy)
• 1 tbsp Nutritional yeast (optional, for cheesy flavor)

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2In a large pot or Dutch oven, heat the 2 tablespoons of olive oil over medium heat. Add the 1 medium yellow onion (finely chopped), 2 medium carrots (diced), and 2 medium celery stalks (diced). Cook, stirring occasionally, until the vegetables have softened, which should take about 8-10 minutes.
3. 3Add the 3 cloves of garlic (minced) and the 2 tablespoons of tomato paste to the pot. Cook for 1 minute more, stirring constantly, until the garlic smells fragrant.
4. 4Stir in the 1.5 cups of brown or green lentils (rinsed), 3 cups of vegetable broth, 1 teaspoon of dried rosemary, 1 teaspoon of dried thyme, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. Stir occasionally to prevent sticking. The lentils should be tender and most of the liquid should be absorbed. If the mixture seems too watery after 30 minutes, remove the lid and simmer for a few more minutes to thicken it.
5. 5While the lentils are simmering, place the 2 pounds of sweet potatoes (peeled and cubed) into a separate pot. Cover the sweet potatoes with water and bring to a boil over medium-high heat. Cook for 15-20 minutes, or until the sweet potatoes are easily pierced with a fork.
6. 6Drain the cooked sweet potatoes thoroughly. Return them to the empty pot. Add the 0.25 cup of unsweetened plant-based milk and the 1 tablespoon of nutritional yeast (if using). Mash the sweet potatoes with a potato masher or fork until they are smooth and creamy. Season with a pinch of salt and pepper to your liking.
7. 7Once the lentil filling is ready, taste it and add more salt or pepper if needed. Pour the cooked lentil filling into a 9x13 inch baking dish, spreading it out evenly.
8. 8Carefully spoon the mashed sweet potato topping over the lentil filling. Use the back of a spoon or a spatula to spread the sweet potato mash evenly across the entire surface of the filling.
9. 9Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the sweet potato topping is lightly golden and the lentil filling is bubbling around the edges.
10. 10Remove the shepherd's pie from the oven. Let it stand for 5-10 minutes before serving. This allows the filling to set slightly.

Substitutions

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