Dutch Oven Plant-Based Cottage Pie with Sweet Potatoes
Description
Inspired by traditional cottage and shepherd's pies, this sweet-potato topped vegan version made with lentils and imitation ground meat delivers comfort food appeal.
Ingredients
•
1 pound sweet potatoes
•
1/4 cup olive oil, divided
•
1 medium onion, diced
•
1 (12 ounce) package meatless ground beef substitute
•
1 (12 ounce) package frozen peas and carrots
•
1 1/2 cups cooked lentils, drained
•
1 cup low-sodium vegetable broth
•
2 tablespoons tomato paste
•
1 tablespoon vegan yeast extract
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salt and ground black pepper to taste
•
2 tablespoons warm almond milk
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2
Peel sweet potatoes and cut into 1-inch rounds. Place on the prepared baking sheet and brush with 1 to 2 teaspoons oil.
3
Bake in the preheated oven until tender, 10 to 15 minutes.
4
Meanwhile, heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Stir in onion, then add the beef substitute, breaking it into crumbles as it cooks. Use a wooden spoon to break the beef substitute up further while sauteing and cook until onion is translucent, about 5 minutes.
5
Add frozen peas and carrots, cooked lentils, vegetable broth, tomato paste, and yeast extract; mix until well combined and bring to a simmer. Simmer until thickened, about 5 more minutes, or until sweet potato topping is ready. Season with salt and pepper; it will be soupy.
6
Remove sweet potatoes from the oven and transfer to a mixing bowl. Reduce oven temperature to 375 degrees F (190 degrees C).
7
Mash sweet potatoes, and drizzle in remaining olive oil and almond milk. Whisk energetically with a fork, or use a stand mixer or hand mixer to fluff up the potatoes.
8
Remove the Dutch oven from the stovetop and spread sweet potato mixture evenly over top.
9
Bake uncovered in the preheated oven until bubbly and sweet potato topping has browned, about 35 minutes. Allow to cool slightly before serving.