Vegan Shepherd's Pie with Lentil Base

Ingredients

• 1 cup Green Lentils
• 4 cups Vegetable Broth
• 2 medium Carrots
• 2 stalks Celery
• 1 medium Onion
• 3 cloves Garlic
• 2 tablespoons Tomato Paste
• 1 tablespoon Worcestershire Sauce (vegan)
• 1 teaspoon Dried Thyme
• 3 large Sweet Potatoes
• 2 tablespoons Vegan Butter
• 1/4 cup Plant Milk (unsweetened)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Rinse lentils and add to a large pot with vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
3. 3While lentils are cooking, sauté carrots, celery, and onion in a large skillet until softened, about 8-10 minutes. Add garlic and cook for another minute.
4. 4Stir in tomato paste, vegan Worcestershire sauce, and dried thyme. Cook for 2 minutes.
5. 5Drain lentils and add them to the skillet with the vegetables. Season with salt and pepper.
6. 6Peel and chop sweet potatoes. Boil until tender, about 15-20 minutes. Drain and mash with vegan butter and plant milk. Season with salt and pepper.
7. 7Transfer lentil mixture to a baking dish. Top with mashed sweet potatoes, spreading evenly.
8. 8Bake for 20-25 minutes, or until the topping is lightly browned.
9. 9Let cool slightly before serving.

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