Vegan Lentil Shepherd' Pie with Mashed Sweet Potatoes

Servings: 6 | 0 minutes | 400 kcal

While shepherd' pie is a traditional British dish, this vegan version is relatively new. It' a delicious alternative that has quickly become a staple in vegan households around the world.

Nothing beats a good Shepherd' Pie, especially when it' vegan! This recipe is a modern twist on the classic, swapping traditional meat and mashed potatoes for lentils and sweet potatoes. A personal favorite of mine during the cold winter months.

Ingredients

200 grams Green lentils
4 pieces Sweet potatoes
1 pieces Onion
2 pieces Carrots
2 pieces Garlic cloves
500 ml Vegetable broth
2 teaspoons Olive oil
2 teaspoons Tomato paste
1 teaspoon Rosemary
1 teaspoon Thyme
to taste grams Salt
to taste grams Pepper

Instructions

Preheat your oven to 180 degrees Celsius.
Peel and chop the sweet potatoes into cubes. Boil until soft, then drain and mash until smooth. Set aside.
In a large pan, heat the olive oil and sauté the onion, carrots, and garlic until soft.
Add the lentils and vegetable broth to the pan and bring to a boil. Reduce heat and simmer until the lentils are cooked.
Stir in the tomato paste, rosemary, thyme, salt, and pepper.
Spread the lentil mixture evenly in a baking dish, and top with the mashed sweet potatoes.
Bake in the preheated oven for about 30 minutes, or until the top is golden brown.
Let it cool for a few minutes before serving. Enjoy!