This Vegan Lentil & Sweet Potato Shepherd's Pie is a hearty and flavorful dish perfect for Thanksgiving. Lentils and vegetables cooked in savory herbs, topped with creamy mashed sweet potatoes, make for a satisfying and nutritious meal.
Ingredients: 1 cup dry green lentils. 2 cups vegetable broth. 1 large onion, diced. 3 cloves garlic, minced. 2 medium carrots, diced. 2 stalks celery, diced. 1 tablespoon olive oil. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon paprika. Salt and pepper to taste. 4 medium sweet potatoes, peeled and diced. 1/4 cup unsweetened almond milk. 2 tablespoons vegan butter. 1/4 cup nutritional yeast.
Instructions: Before you start cooking, heat the oven to 375F 190C. Run cold water over the lentils and drain them. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onions, and cook them until they become clear. After you add the carrots and celery, cook for another 5 minutes or until the vegetables get a little softer. Add the vegetable broth, thyme, rosemary, paprika, and lentils and mix them in. Lower the heat and cook for 20 to 25 minutes, until the lentils are soft and most of the liquid is gone. Do the sweet potatoes in a separate pot while the lentils cook. Boil them for about 15 to 20 minutes, until they are soft. Cook the lentils and sweet potatoes together. Then, add almond milk, vegan butter, nutritional yeast, salt, and pepper to the sweet potatoes and mash them until they are smooth and creamy. Put the lentil mixture in a baking dish. Cover it with the sweet potato mashed potatoes. Put it in an oven that is already hot and bake for 25 to 30 minutes, or until the top is golden brown. Before you serve it, let it cool down for a while. Have fun!
Prep Time: 20 minutes
Cook Time: 60 minutes
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