Lentil Sweet Potato Shepherd's Pie
This vibrant vegan shepherd's pie offers a colorful twist on a classic, featuring a hearty base of savory lentils and garden vegetables. Topped with a fluffy layer of mashed sweet potatoes and optionally enhanced with balsamic-glazed portobello mushrooms, it is a healthy and satisfying meal that is perfect for holiday tables or meal prep.
Instructions
- 1
Boil sweet potatoes (3 large) in a large pot for 20 minutes until tender.
- 2
Drain and mash potatoes with coconut oil (2 tbsp) and sea salt (0.25 tsp). Stir in maple syrup (1 tbsp) if desired, then cover and set aside.
- 3
Marinate portobello mushrooms (2 whole) with balsamic vinegar (4 tbsp), coconut oil (1 tbsp), salt pepper (1 pinch), and garlic cloves (1 clove) for 5 minutes.
- 4
Preheat oven to 425F (220C). Sauté onion (1 medium) and garlic cloves (2 clove) in coconut oil (1 tbsp) for 5 minutes until caramelized.
- 5
Add green lentils (1.5 cup), vegetable stock (4 cup), and fresh thyme (2 tsp). Simmer for 30 minutes until lentils are tender.
- 6
In a skillet, sear the marinated mushrooms for 3 minutes per side, then set aside.
- 7
Stir mixed frozen veggies (10 oz) into the lentils during the last 10 minutes of cooking.
- 8
Transfer the lentil filling to a baking dish, layer with mushrooms, and top with mashed sweet potatoes. Bake for 20 minutes until bubbling.
Nutrition Facts
Per portion