Vegan Sweet Potato & Lentil Shepherd’s Pie
Delicious and vegan!
Delicious and vegan!
Peel & chop sweet potatoes, and place in a large pot of boiling water for 15-20 min until soft. Drain and transfer to a mixing bowl to mash. Add coconut oil and season with salt and pepper to taste.
Depending on the sweetness of sweet potatoes, add maple syrup to taste (optional). Cover and set aside.
Preheat oven to 425 degrees F (220 C) and lightly grease ramekins or large baking dish.
Add mushrooms to a shallow dish or large Ziploc bag. Top with balsamic vinegar, oil (optional), salt, pepper, and garlic. Marinate for 5 minutes.
Next heat a large pot over medium heat. Add oil, onions, and garlic and sauté until lightly browned and caramelized – about 4-5 minutes.
Add lentils, vegetable broth, and thyme and stir. Bring to a low boil. Then reduce heat to simmer for 20-30 minutes.
Heat a large skillet and add a dash of oil and the mushrooms with their marinade. Spread into an even layer and cook until tender.
In the last 10 minutes of cooking the lentils, add peas, green beans & carrots stir, and cover to meld the flavors together. Drain off any extra vegetable stock.
Transfer the lentil mixture to baking dishes, top with mushrooms and then mashed sweet potatoes.
Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
Bake for 20 minutes or until the potatoes are lightly browned on top. Let cool, serve and enjoy!