One of my absolute, favorite, winter dinners! I love how warm and filling it is, and it makes a lot with very little effort!
For the mashed sweet potato layer:
- 3 medium size sweet potatoes, chopped
- 3 cloves garlic, roasted
- unsweetened almond milk
- 3 tablespoons nutritional yeast
- salt and pepper to taste
For the lentil layer:
- 2¼ cups brown or green lentils
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 medium sized carrots, diced
- 2 medium sized stalks of celery, diced
- a couple of handfuls mushrooms, sliced
- 1½ tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary, roughly chopped
- ¼ teaspoon sage, chopped
- 1 tablespoon vinegar
- 4 cups vegetable broth
- Salt and pepper
- Bring a large pot of water to boil. When the water is ready, add the sweet potatoes and boil for 15-20 minutes.
- Drain the potatoes and add them to a food processor. Add garlic, nutritional yeast, salt and pepper.Turn on the food processor and slowly add the almond milk. Try not to over mash.
- Preheat the oven to 350F and lightly oil a baking dish.
- Heat the olive oil in a skillet over medium high heat. Add the onions along with a pinch of salt. Cook the onions for 5 minutes. Add the garlic and cook for another minute, then add the carrots and celery. Cook for 2-3 minutes, stirring often, and then add the mushrooms, thyme, rosemary, sage, and vinegar. Give the mushrooms another generous pinch of salt, and then cook until the mushrooms have released all of their juices.
- Add the lentils and broth to the pot. Heat everything and mix it together. Cook for 20 minutes or until the lentils become soft.
- Remove the mixture from heat and pour it into your baking dish. Top it with the mashed sweet potatoes.
- Bake the shepherd’s pie for 40-45 minutes, or until it’s crispy on top. Enjoy!