Description
A comforting and hearty vegan twist on a classic Shepherd's Pie, featuring a flavorful lentil filling topped with creamy sweet potato mash.
Cuisine: BritishServings: 4
Ingredients
For the lentil filling:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup brown lentils, rinsed
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
For the sweet potato mash:
- 2 large sweet potatoes (about 600 g), peeled and cubed
- 1/4 cup plant-based milk (such as almond milk)
- 2 tablespoons vegan butter
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrots, and celery; cook until softened.
- Add lentils, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
- Meanwhile, make the sweet potato mash: Place sweet potatoes in a pot and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain and return to pot.
- Mash sweet potatoes with plant-based milk and vegan butter. Season with salt and pepper to taste.
- Spread lentil filling in a 9x13 inch baking dish. Top with sweet potato mash.
- Bake for 20-25 minutes, or until heated through and topping is golden brown.
Suggested Drinks
British Cider: The dry, crisp apple flavor of British cider cuts through the richness of the shepherd's pie and complements the earthiness of the lentils.Pinot Noir: The light body and red fruit flavors of Pinot Noir complement the sweetness of the sweet potatoes and the savory notes of the lentils.