Vegan Shepherd's Pie with 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
• 1/2 cup Plant-Based Milk
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2Cook lentils: Rinse lentils. Add to a pot with vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until tender.
3. 3Prepare vegetables: Dice carrots, celery, and onion. Mince garlic.
4. 4Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add carrots, celery, and onion and cook until softened, about 8-10 minutes. Add garlic and cook for another minute.
5. 5Combine: Stir in tomato paste, vegan Worcestershire sauce, and dried thyme. Cook for 2 minutes. Add the cooked lentils and stir to combine. Season with salt and pepper.
6. 6Prepare sweet potato topping: While the lentils are cooking, peel and chop the sweet potatoes. Boil until tender, about 15-20 minutes. Drain and mash with plant-based milk, salt, and pepper.
7. 7Assemble and bake: Pour the lentil mixture into a baking dish. Spread the sweet potato mash evenly over the top. Bake for 30-35 minutes, or until golden brown.
8. 8Let stand for 10 minutes before serving.

Substitutions

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