Vegan Sweet Potato & Lentil Shepherd’s Pie

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Delicious and vegan!

What You Need To Make This Recipe

Start Picking, Produce, Vegetables Local Portabella Mushroom $3.99
Start Picking, Pantry, Oils & Vinegars Extra Virgin Olive Oil $12.99
  • 1

    Step 1

    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.

  • 2

    Step 2

    Depending on the sweetness of sweet potatoes, add maple syrup to taste (optional). Cover and set aside.

  • 3

    Step 3

    Preheat oven to 425 degrees F (220 C) and lightly grease ramekins or large baking dish.

  • 4

    Step 4

    Add mushrooms to a shallow dish or large Ziploc bag. Top with balsamic vinegar, oil (optional), salt, pepper, and garlic. Marinate for 5 minutes.

  • 5

    Step 5

    Next heat a large pot over medium heat. Add oil, onions, and garlic and sauté until lightly browned and caramelized – about 4-5 minutes.

  • 6

    Step 6

    Add lentils, vegetable broth, and thyme and stir. Bring to a low boil. Then reduce heat to simmer for 20-30 minutes.

  • 7

    Step 7

    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.

  • 8

    Step 8

    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.

  • 9

    Step 9

    Transfer the lentil mixture to baking dishes, top with mushrooms and then mashed sweet potatoes.

  • 10

    Step 10

    Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.

  • 11

    Step 11

    Bake for 20 minutes or until the potatoes are lightly browned on top. Let cool, serve and enjoy!

Ingredients

  • "SWEET POTATOES
  • 3 large organic sweet potatoes (thoroughly washed + peeled and roughly chopped into big chunks) 2 Tbsp coconut oil (or vegan butter)
  • 1/4 tsp sea salt
  • 1-2 Tbsp maple syrup
  • FILLING
  • 1 Tbsp coconut or avocado oil
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 1 1/2 cups uncooked brown or green lentils
  • 4 cups vegetable stock
  • 2 tsp fresh thyme
  • Any mixed veggies
    peas chopped carrots chopped green beans and corn
  • MUSHROOMS
  • 2 whole portobello mushrooms
  • 4 Tbsp balsamic vinegar
  • 1 Tbsp melted coconut oil or avocado oil
  • Pinch each sea salt and black pepper
  • 1 clove garlic minced