Shepherd's Pie with Lentils and Sweet Potato Topping

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 2 medium Carrots, chopped
• 2 stalks Celery, chopped
• 3 cloves Garlic, minced
• 1 cup Green lentils
• 4 cups Vegetable broth
• 2 tablespoons Tomato paste
• 1 tablespoon Worcestershire sauce (vegan)
• 3 medium Sweet potatoes, peeled and cubed
• 0.25 cup Plant-based milk
• 0.75 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Heat the 2 tablespoons of Olive oil in a large skillet over medium heat. Add the 1 medium Onion (chopped), 2 medium Carrots (chopped), and 2 stalks Celery (chopped). Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the 3 cloves Garlic (minced) and cook for 1 minute more, until fragrant.
3. 3Add the 1 cup Green lentils, 4 cups Vegetable broth, 2 tablespoons Tomato paste, and 1 tablespoon Worcestershire sauce to the skillet. Stir everything together. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for 20 minutes, or until the lentils are tender.
4. 4While the lentils are simmering, place the 3 medium Sweet potatoes (peeled and cubed) in a medium pot and cover them with water. Bring the water to a boil over high heat and cook the sweet potatoes for about 15 minutes, or until they are easily pierced with a fork. Drain the sweet potatoes well.
5. 5Transfer the drained sweet potatoes to a bowl. Add the 0.25 cup Plant-based milk, 0.75 teaspoon Salt, and 0.5 teaspoon Black pepper. Mash the sweet potatoes with a fork or potato masher until smooth and creamy.
6. 6Pour the lentil mixture from the skillet into a baking dish. Carefully spread the mashed sweet potato topping evenly over the lentil filling.
7. 7Place the baking dish in the preheated oven. Bake for 20 minutes, or until the sweet potato topping is lightly browned and the filling is bubbling around the edges.

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