Shepherd's Pie with Lentil Base and Sweet Potato Topping

Ingredients

• 1 cup Green lentils, rinsed
• 4 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 2 medium Carrots, diced
• 2 stalks Celery, diced
• 2 cloves Garlic, minced
• 2 tablespoons Tomato paste
• 1 teaspoon Dried thyme
• 3 medium Sweet potatoes, peeled and cubed
• 1/4 cup Dairy-free milk
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2In a saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender.
3. 3While lentils are cooking, heat olive oil in a large skillet over medium heat.
4. 4Add chopped onion, diced carrots, and diced celery and cook until softened, about 5 minutes.
5. 5Add minced garlic and cook for 1 minute more.
6. 6Stir in tomato paste and thyme and cook for 1 minute.
7. 7Drain the cooked lentils and add them to the skillet with the vegetables. Season with salt and pepper to taste.
8. 8In a separate pot, boil cubed sweet potatoes until tender, about 15 minutes.
9. 9Drain sweet potatoes and mash with dairy-free milk, salt, and pepper.
10. 10Transfer the lentil mixture to a baking dish and spread the mashed sweet potatoes evenly over the top.
11. 11Bake for 25-30 minutes, or until sweet potato topping is lightly browned.

Substitutions

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