Vegan Lentil Shepherd's Pie

Ingredients

• 1 cup Green Lentils
• 4 cups Vegetable Broth
• 2 medium Carrots
• 2 medium Celery Stalks
• 1 medium Onion
• 3 cloves Garlic
• 2 tablespoons Tomato Paste
• 1 teaspoon Thyme
• 1 teaspoon Rosemary
• 3 large Sweet Potatoes
• 2 tablespoons Vegan Butter
• 1/4 cup Plant-Based Milk
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2In a large pot, combine the 1 cup of Green Lentils and 4 cups of Vegetable Broth. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the lentils are tender, about 20 minutes. Drain any excess liquid from the lentils.
3. 3While the lentils are cooking, peel and chop the 2 medium Carrots, 2 medium Celery Stalks, and 1 medium Onion into small, bite-sized pieces. Peel and mince the 3 cloves Garlic. Heat a large skillet over medium-high heat. Add the chopped carrots, celery, and onion to the skillet and cook, stirring occasionally, until they begin to soften, about 5-7 minutes.
4. 4Add the minced garlic, 2 tablespoons of Tomato Paste, 1 teaspoon of Thyme, and 1 teaspoon of Rosemary to the skillet with the vegetables. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Stir the cooked lentils into the vegetable mixture in the skillet. Season with 1 teaspoon of Salt and 1/2 teaspoon of Black Pepper. Mix well to combine.
6. 6While the lentils are cooking, peel the 3 large Sweet Potatoes and cut them into 1-inch cubes. Place the sweet potato cubes in a medium pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook until the sweet potatoes are very tender when pierced with a fork, about 15-20 minutes. Drain the water from the sweet potatoes. Add 2 tablespoons of Vegan Butter and 1/4 cup of Plant-Based Milk to the pot with the sweet potatoes. Mash until smooth and creamy.
7. 7Pour the lentil and vegetable mixture into a baking dish. Spread the mashed sweet potatoes evenly over the top of the lentil mixture.
8. 8Bake in the preheated oven at 375°F (190°C) for 25-30 minutes, or until the top is lightly golden brown and the filling is bubbling around the edges.
9. 9Let the Vegan Lentil Shepherd's Pie cool for at least 10 minutes before serving. This allows the filling to set slightly.

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