Vegan Sweet Potato Lentil Shepherd's Pie- plant based, gluten free, vegetarian
Okay, first, let me address the elephant in the room…the ugly photo of the most delicious recipe I’ve ever made. As delicious as this vegan lentil Shepherd’s pie is, it’s really difficult to get a photo that does it justice. Because I didn’t want the lack-of-a-decent-photo to hold me back from sharing the recipe, I’m just going with it!
I made this recipe for my in-laws when they came to stay with us. They had a long day of travel and I wanted them to arrive to a lovely home cooked meal. When we all ate it, we couldn’t believe how delicious it was! Even I was shocked at how great it came out. It met my father-in-law’s approval, which REALLY means something!
This dish is incredibly hearty. The lentils and sweet potatoes make it incredibly satisfying, while the fresh herbs and veggies make it refreshing and well-balanced. Enjoy it on its own right out of the oven with a side of mixed veggies for the perfect, balanced meal.
Vegan Sweet Potato Lentil Shepherd’s Pie
Ingredients
3 pounds sweet potato potatoes (can use Japanese sweet potatoes, regular, or a combination)
1 medium onion, chopped
2 cloves garlic, minced
2 Tbsp tomato paste
Pinch of sea salt and black pepper
1 1/2 cups uncooked brown or green lentils, rinsed & drained (I used lentils from Sun & Swell)
4 cups vegetable stock
2 tsp fresh herbs (thyme, rosemary, oregano) (or sub 1 tsp dried herbs for 2 tsp fresh)
1 10-ounce bag frozen peas or edamame (or mixed frozen veggies)
4 cups fresh baby spinach
Avocado oil
Instructions
Wash the sweet potatoes and poke holes in them with a fork. Roast in a 375F oven until soft (~40 minutes). Alternatively, you can peel and chop the sweet potatoes and then steam them for about 20 minutes, until soft.
Once cooked, let the sweet potatoes cool enough so that you can remove the skins (munch on the skin or set aside/refrigerate to make sweet potato skin chips!). Then transfer to a large bowl and mash with a fork or a masher.
While potatoes are cooking, sauté onions and garlic in olive or avocado oil in a large saucepan over medium heat, until lightly browned, fragrant, and caramelized – about 5 minutes.
Mix in tomato paste and a pinch each salt and pepper. Then add lentils, stock, and fresh herbs and stir. Bring to a low boil and then cover and reduce heat to simmer. Continue cooking until lentils are soft (about 35-40 minutes). Once soft, remove the lid and continue simmering uncovered, stirring frequently, to evaporate excess liquid.
In the last 10 minutes of cooking, stir in the frozen peas and fresh spinach and 2-3 Tbsp of the sweet potatoes (optional) and cover.
Lightly grease an oven-safe baking dish (about 9x13 pan) with avocado oil. Then transfer the mixture to the baking dish and top with mashed sweet potatoes. Smooth down with the back of a spoon or a fork.
Bake in 425F oven for about 15 minutes or until the potatoes have a slight brown glow. (No need to preheat the oven!)
Let cool and take a big deep breath before enjoying. The longer it sits, the thicker it will get. Let cool completely before covering, and then store in the fridge for a few days. (Reheats and freezes well).