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Shepherd's Pie is a beloved dish with roots in British cuisine, traditionally made with minced meat and topped with creamy mashed potatoes. This comforting meal has been reinvented over the years, and today, we present a delightful vegan twist that swaps out meat for nutritious lentils and sweet potatoes. This plant-based version not only retains the warmth and heartiness of the original but also offers a burst of flavors and textures that will satisfy both vegans and non-vegans alike.

Savory Lentil and Sweet Potato Shepherd's Pie

Cozy up this winter with a Hearty Lentil & Sweet Potato Shepherd's Pie, your new favorite comforting vegan delight. This easy weeknight dinner is loaded with protein-packed lentils and naturally sweet sweet potatoes, making it both nourishing and craveable. Perfect for festive gatherings or family meals, this dish brings warmth to your table. Try it tonight and discover how satisfying vegan comfort food can be. Save this recipe for your next cozy night in!
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Ingredients
  

For the filling:

1 cup dried green or brown lentils, rinsed and drained

1 medium onion, finely diced

2 carrots, finely diced

2 celery stalks, finely diced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 tablespoon tomato paste

2 tablespoons soy sauce or tamari (for gluten-free)

2 cups vegetable broth

1 cup frozen peas

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

For the sweet potato topping:

4 medium sweet potatoes, peeled and cut into cubes

3 tablespoons unsalted butter or plant-based butter

1/4 cup milk or your choice of plant-based milk

Salt and freshly ground black pepper, to taste

Optional: a pinch of nutmeg for added flavor

Instructions
 

Cook the Lentils: In a medium saucepan, combine the rinsed lentils with 3 cups of water. Bring to a rolling boil over high heat, then reduce to a simmer. Cook for 20-25 minutes, or until the lentils are tender. Once cooked, drain any excess water and set the lentils aside.

    Prepare the Sweet Potatoes: While the lentils are cooking, fill a separate pot with salted water and bring it to a boil. Add the sweet potato cubes to the pot and cook for about 15 minutes, or until they are fork-tender. Drain the sweet potatoes well and return them to the pot.

      Make the Sweet Potato Topping: In the pot with the drained sweet potatoes, add the unsalted butter and milk. Mash the sweet potatoes until they are smooth and creamy. Season with salt, pepper, and a pinch of nutmeg, if using. Set the mashed sweet potatoes aside.

        Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and minced garlic to the skillet. Sauté the mixture for 5-7 minutes, or until the vegetables are softened and fragrant.

          Combine Filling Ingredients: Stir the cooked lentils into the skillet with the sautéed vegetables. Add the dried thyme, dried rosemary, tomato paste, soy sauce (or tamari), and vegetable broth. Bring the mixture to a simmer, allowing it to cook for an additional 10 minutes, stirring occasionally. Gently fold in the frozen peas and season the mixture with salt and pepper to taste.

            Assemble the Pie: Preheat your oven to 400°F (200°C). In a large baking dish, evenly spread the lentil and vegetable filling along the bottom. Carefully top it with the creamy sweet potato mash, smoothing it out with a spatula or the back of a spoon for an even layer.

              Bake: Place the assembled shepherd's pie in the preheated oven. Bake for about 25-30 minutes or until the sweet potato topping is golden and the filling is bubbling around the edges.

                Serve: Allow the pie to cool for a few minutes before serving to enhance the flavors. Enjoy this comforting dish warm, garnished with fresh herbs, if you wish!

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6