Lentil and Vegetable Shepherd's Pie with Sweet Potato Topping

This vegan and gluten-free lentil and vegetable shepherd's pie is a hearty and flavorful dish that's perfect for a comforting meal. The lentils provide a good source of protein, while the vegetables add sweetness and color. The sweet potato topping is a delicious and nutritious way to finish off the dish.

Shepherd's pie is a classic British dish that is typically made with ground lamb or beef and a mashed potato topping. This vegan version of shepherd's pie uses lentils instead of meat, and a sweet potato topping instead of mashed potatoes. The result is a hearty and flavorful dish that is also good for you.

Prep time: 15 | Cook time: 45 | Serves: 4

Ingredients

• 1 cup dried lentils, rinsed and sorted
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup frozen peas
• 1 (15-ounce) can tomato sauce
• 1/2 cup vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cook lentils according to package directions.
3. Meanwhile, heat olive oil in a large skillet over medium heat.
4. Add onion, carrots, and celery and cook until softened, about 5 minutes.
5. Add peas, tomato sauce, vegetable broth, oregano, and salt and bring to a simmer.
6. Reduce heat to low and simmer for 15 minutes, or until sauce has thickened.
7. Spread lentil mixture into a 9x13 inch baking dish.
8. In a separate bowl, mash sweet potatoes until smooth.
9. Spread sweet potato mixture over lentil mixture and bake for 20 minutes, or until heated through.

Why It Works

• The lentils provide a good source of protein and fiber.
• The vegetables add sweetness, color, and nutrients.
• The sweet potato topping is a delicious and nutritious way to finish off the dish.