Vegan Lentil Shepherd's Pie

Ingredients

• 1.5 cups Green Lentils
• 4 cups Vegetable Broth
• 2 medium Carrots
• 2 stalks Celery
• 1 medium Onion
• 4 cloves Garlic
• 2 tablespoons Tomato Paste
• 1 tablespoon Vegan Worcestershire Sauce
• 1 teaspoon Dried Thyme
• 0.5 teaspoon Dried Rosemary
• 3 large Sweet Potatoes
• 4 tablespoons Vegan Butter
• 0.5 cup Plant-Based Milk
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2In a large heavy-bottomed pot, combine the 1.5 cups of Green Lentils and 4 cups of Vegetable Broth. Bring to a boil over high heat, then reduce heat to medium-low and simmer for about 20 minutes, or until the lentils are tender. Drain any excess liquid.
3. 3While the lentils cook, prepare the vegetables. Peel and finely dice the 2 medium Carrots, 2 stalks Celery, and 1 medium Onion. Peel and mince the 4 cloves Garlic.
4. 4In a 12-inch skillet, heat a tablespoon of oil (not listed, use water if needed to sauté) over medium heat. Add the diced carrots, celery, and onion. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables are softened. Add the minced garlic and 2 tablespoons of Tomato Paste, and cook for 1 minute more, stirring constantly until fragrant.
5. 5Add the cooked lentils from the pot to the skillet with the vegetables. Stir in the 1 tablespoon of Vegan Worcestershire Sauce, 1 teaspoon of Dried Thyme, and 0.5 teaspoon of Dried Rosemary. Season with 0.5 teaspoon of Salt and 0.25 teaspoon of Black Pepper. Stir everything together until well combined.
6. 6Transfer the lentil and vegetable mixture to a baking dish (approximately 9x13 inches).
7. 7Peel 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 for 15-20 minutes, or until fork-tender. Drain the sweet potatoes thoroughly. Return the sweet potatoes to the pot and add the 4 tablespoons of Vegan Butter and 0.5 cup of Plant-Based Milk. Mash until smooth and creamy. Season with the remaining 0.5 teaspoon of Salt and 0.25 teaspoon of Black Pepper.
8. 8Carefully spread the mashed sweet potato topping evenly over the lentil mixture in the baking dish.
9. 9Bake in the preheated oven at 375°F (190°C) for 30 minutes, or until the topping is lightly golden brown and the filling is bubbling around the edges.

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