Sweet Potato Shepherd's Pie
Vegan shepherd's pie made with sweet potatoes and lentils.
Servings: 6
Calories: 290kcal
Ingredients
Mashed Sweet Potatoes
- 2 pounds sweet potatoes peeled
- salt and pepper to taste
Lentil/Veggie Layer
- 2 large carrots peeled and chopped
- 3-4 tbsp vegetable stock
- 1 cup dry, brown lentils
- 3 cups water
- ¾ cup frozen peas
- ¾ cup frozen corn
- ½ tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp vegan Worcestershire sauce *
- pepper to taste
- salt to taste
Instructions
- Halve the peeled sweet potatoes lengthwise, then cut into slices about 1 inch thick.
- Place the sweet potato slices in a large pot and cover with about 1-2 inches of water.
- Bring to a boil, then reduce to a simmer on medium-low and cook until fork-tender (about 10 mins.) Drain.
- Mash the sweet potatoes with a fork or potato masher. Season with salt & pepper.
- While the potatoes are cooking, saute the carrots in vegetable stock in a medium-sized pot. Add in lentils and water. Bring to a boil and then turn down to a simmer for 15 minutes or until just tender.
- Stir the peas and corn into the pot of lentils, cook for an additional 5 minutes.
- Season the lentil mixture with the soy sauce, garlic powder, onion powder, and vegan Worcestershire sauce. Add pepper and salt to taste.
- Pre-heat oven to 425F degrees.
- Spread the lentils out evenly in a 3-quart casserole dish.
- Dollop the mashed sweet potatoes on top and spread out evenly.
- Bake for 15 minutes.
Notes
*If you can't find vegan Worcestershire sauce, just leave it out.
Nutrition
Calories: 290kcal | Carbohydrates: 61g | Protein: 12g | Fat: 1g