Vegan Sweet Potato Shepherd’s Pie
This delicious, nutritious vegan twist on shepherd's pie is made from a base of lentils and mushrooms with savory seasonings and crowned with a crisp sweet potato topping. For more holiday recipes like this one, check out our free plant-based Thanksgiving e-cookbook!
Makes 5 Servings
To make the filling: In a large pot over high heat, combine the wine, thyme, rosemary, garlic powder, and mushrooms or cauliflower. Cook for 7-8 minutes or until the mushrooms release their juices and begin to reduce down.
Add the onions, carrots, and celery and cook for another 3-4 minutes. Add the flour, tamari, and Worcestershire sauce (if using). Reduce the heat to medium-high for a few minutes to cook out the raw flavor of the flour. Stir in the tomato paste and add a few tablespoons of the water. As the mixture thickens, add another 1/4 cup or so of the water. Stir.
As the mixture thickens again, add the lentils and the remaining water and continue to stir. Let it thicken and bubble, then remove the pot from the heat. Stir in the peas.
Transfer the mixture to a baking dish.
To make the topping: Preheat the oven to 400 F. In a medium bowl, mash the sweet potatoes with the tamari, thyme, nutmeg, and pepper.
Smooth the sweet potatoes over the filling, using a spatula. Sprinkle the breadcrumbs and salt on top.
Bake for 20-25 minutes, until browning around the edges and bubbly.
Let it sit for 5 minutes or so, then serve.
Protein: 16 g
Carbohydrate: 54 g
Sugar: 10 g
Total Fat: 2 g
Calories from Fat: 5%
Fiber: 12 g
Sodium: 845 mg