Lentil and Veggie Shepherds Pie with Sweet Potato Topping

Lentil and Veggie Shepherd’s Pie with Sweet Potato Topping

Lentil and Veggie Shepherd’s Pie with Sweet Potato Topping


45 minutes

Details
  • Servings:   10
  • Calories:   150
  • Diet:   Balanced
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • british
Ingredients
  • 1/2 cup (125 ml) dried lentils
  • 2 Tbs. (30 ml) extra-virgin olive oil, plus more for greasing the pan
  • 1 large sweet potato
  • 1 large white potato
  • 1/2 large red onion, diced
  • 2 garlic cloves, thinly sliced
  • 2 bay leaves
  • 1 fresh rosemary sprig
  • Pinch of dried thyme
  • 1/2 large carrot, diced
  • 1/2 large celery stalk, diced
  • 1 portobello mushroom, roughly chopped
  • 1 Tbs. (15 ml) tomato paste
  • 1 large tomato, grated
  • 2 1/2 cups (625 ml) vegetable broth
  • 1/2 tsp. (2.5 ml) kosher salt, plus more to taste
  • Freshly ground pepper
  • 1/2 cup (125 ml) unsweetened almond milk
  • 1 Tbs. (15 ml) vegan butter
  • 1 Tbs. (15 ml) nutritional yeast
  • 1 tsp. (5 ml) fresh rosemary leaves, for garnish
  • Crusty bread for serving
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