This vegan shepherd's pie is a hearty and satisfying meal that's perfect for a cold winter night. The lentils provide a meaty texture, while the roasted sweet potatoes add a sweet and smoky flavor. The best part is that it's easy to make, and can be customized to your liking.
Shepherd's pie is a classic British dish that is typically made with ground lamb or beef, topped with a layer of mashed potatoes. This vegan version of shepherd's pie uses lentils instead of meat, and roasted sweet potatoes instead of mashed potatoes. The result is a dish that is just as hearty and satisfying as the original, but is also healthier and more sustainable.
Prep time: 15 | Cook time: 45 | Serves: 4
Ingredients
1 cup dried brown lentils
2 cups vegetable broth
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Instructions
Preheat oven to 400°F (200°C).
Sort and rinse the lentils in a fine-mesh sieve.
In a medium saucepan, combine the lentils, broth, onion, carrots, celery, garlic, thyme, and rosemary. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the lentils are tender.
While the lentils are cooking, roast the sweet potatoes. Scrub the sweet potatoes clean and cut into 1-inch cubes.
Place the sweet potatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper.
Roast for 25-30 minutes, or until tender and golden brown.
Once the lentils are cooked, drain any excess liquid.
Transfer the lentils to a baking dish and top with the roasted sweet potatoes.
Why It Works
The lentils provide a meaty texture that is similar to ground lamb or beef.
The roasted sweet potatoes add a sweet and smoky flavor that complements the lentils perfectly.
The dish is easy to make, and can be customized to your liking.
It is a hearty and satisfying meal that is perfect for a cold winter night.