Vegan Shepherd's Pie with Sweet Potato Topping

Ingredients

• 2 tablespoons Olive Oil
• 1 Onion, chopped
• 2 Carrots, chopped
• 2 stalks Celery, chopped
• 3 cloves Garlic, minced
• 1 cup Brown Lentils, rinsed
• 4 cups Vegetable Broth
• 2 tablespoons Tomato Paste
• 1 tablespoon Worcestershire Sauce (Vegan)
• 1 teaspoon Thyme
• 0.5 teaspoon Rosemary
• 0.75 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 4 Sweet Potatoes, peeled and cubed
• 0.5 cup Dairy-Free Milk (Almond or Soy)

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

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
3. 3Add garlic and cook for another minute.
4. 4Stir in lentils, vegetable broth, tomato paste, vegan Worcestershire sauce, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
5. 5While the lentils are simmering, boil sweet potatoes until tender, about 15-20 minutes.
6. 6Drain sweet potatoes and mash with dairy-free milk, salt, and pepper.
7. 7Pour the lentil mixture into a baking dish and spread the sweet potato mash evenly over the top.
8. 8Bake for 20-25 minutes, or until golden brown and bubbly.
9. 9Let cool slightly before serving.

Substitutions

Related Guides