Vegan Shepherd's Pie with Lentil and Sweet Potato Topping

Ingredients

• 1.5 cups Green Lentils
• 4 cups Vegetable Broth
• 2 medium Carrots
• 2 stalks Celery
• 1 medium Onion
• 3 cloves Garlic
• 2 tablespoons Tomato Paste
• 1 tablespoon Vegan Worcestershire Sauce
• 1 teaspoon Dried Thyme
• 3 large Sweet Potatoes
• 2 tablespoons Vegan Butter
• 1/2 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 heavy-bottomed pot, combine the 1.5 cups Green Lentils and 4 cups Vegetable Broth. Bring to a boil over high heat, then reduce heat to medium-low and simmer for approximately 20 minutes, or until the lentils are tender. Drain any excess liquid.
3. 3While the lentils cook, finely dice the 2 medium Carrots, 2 stalks Celery, and 1 medium Onion. Heat a 12-inch skillet over medium-high heat. Add the diced carrots, celery, and onion to the hot skillet and cook, stirring occasionally, for 8-10 minutes, or until they have softened.
4. 4Add the 3 cloves Garlic, minced, and the 2 tablespoons Tomato Paste to the skillet with the vegetables. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Stir the cooked lentils, 1 tablespoon Vegan Worcestershire Sauce, and 1 teaspoon Dried Thyme into the skillet with the vegetables. Reduce the heat to medium-low and simmer for 10 minutes, allowing the flavors to meld. Season with 1/2 teaspoon Black Pepper.
6. 6While the lentil mixture simmers, peel and cut the 3 large Sweet Potatoes into 1-inch chunks. Place the sweet potato chunks in a medium pot, cover with water, and bring to a boil over high heat. Cook for 15-20 minutes, or until fork-tender. Drain the sweet potatoes thoroughly.
7. 7Return the drained sweet potatoes to the empty pot. Add the 2 tablespoons Vegan Butter and 1/2 cup Plant-Based Milk. Mash the sweet potatoes until smooth and creamy. Season with 1 teaspoon Salt.
8. 8Pour the lentil and vegetable mixture into a 9x13 inch baking dish. Carefully spread the mashed sweet potato evenly over the top of the lentil mixture.
9. 9Bake in the preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is lightly golden brown and the filling is bubbling around the edges.

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