Vegan Shepherd's Pie with Lentil Filling

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
• 1 Bay Leaf
• 3 large Sweet Potatoes
• 2 tablespoons Vegan Butter
• 1/4 cup Plant-Based Milk
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Rinse the 1.5 cups of green lentils. In a large heavy-bottomed pot, combine the rinsed lentils with the 4 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender. Drain any excess liquid and set the cooked lentils aside.
3. 3While the lentils are cooking, prepare your vegetables. Dice the 2 medium carrots, 2 stalks of celery, and 1 medium onion into small, even pieces. Mince the 3 cloves of garlic.
4. 4In a large skillet, heat the 2 tablespoons of olive oil over medium heat. Add the diced carrots, celery, and onion. Cook, stirring occasionally, for about 8 minutes, or until the vegetables have softened. Add the minced garlic and cook for 1 minute more, until fragrant.
5. 5Stir in the 2 tablespoons of tomato paste, 1 tablespoon of vegan Worcestershire sauce, 1 teaspoon of dried thyme, the 1 bay leaf, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 2 minutes, stirring constantly, until the tomato paste darkens slightly.
6. 6Add the cooked lentils to the skillet with the vegetable mixture. Stir everything together to combine. Let the mixture simmer for 5 minutes, allowing the flavors to meld. Remove and discard the bay leaf.
7. 7While the lentil mixture simmers, prepare the sweet potato topping. Peel the 3 large sweet potatoes and cut them into uniform chunks. Place the sweet potato chunks 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 the sweet potatoes are very tender when pierced with a fork. Drain the sweet potatoes thoroughly. Return the drained sweet potatoes to the pot and add the 2 tablespoons of vegan butter and 1/4 cup of plant-based milk. Mash until smooth and creamy.
8. 8Pour the lentil and vegetable mixture into a baking dish. Spread the mashed sweet potato topping evenly over the lentil filling.
9. 9Bake in the preheated oven at 375°F (190°C) for 25-30 minutes, or until the topping is lightly golden brown and the filling is bubbling around the edges.
10. 10Allow the Vegan Shepherd's Pie to cool for at least 10 minutes before serving. This helps the filling set.

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