Vegan Shepherd's Pie with Sweet Potato
Description
Layered vegan shepherd's pie delivers a rich filling of lentils, ginger, tomato, and warm spices under a coconut milk and sweet potato mash.
Ingredients
•
1 tablespoon coconut oil
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1 red onion, chopped
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1 white onion, chopped
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1 tablespoon ground cinnamon
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1 tablespoon grated fresh ginger root
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2 cloves garlic, chopped
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2 teaspoons cumin, divided
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3 cups cooked lentils
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1 (14 ounce) can chopped tomatoes
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1 1/2 cups vegetable stock
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1 tablespoon maple syrup
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2 1/2 sweet potatoes, peeled and chopped, or to taste
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1/3 cup coconut milk
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1 tablespoon nutritional yeast, or to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Heat coconut oil in a saucepan over medium-high heat. Add red onion, white onion, cinnamon, ginger, garlic, and 1 teaspoon cumin. Cook, stirring gently, until soft and tender, about 5 minutes. Add lentils, tomatoes, stock, and maple syrup. Bring to a boil; simmer filling until flavors are blended, 20 to 30 minutes.
3
Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until softened, about 20 minutes. Drain water; add coconut milk and remaining 1 teaspoon cumin to the sweet potatoes. Mash until smooth.
4
Pour filling into a large baking dish; add the sweet potato mash on top and a sprinkle of nutritional yeast.
5
Bake in the preheated oven until top is browned, about 20 minutes.