Shepherd’s pie is such a comfort food. Even for vegetarians and vegans! And while it’s easy to make a traditional shepherd’s pie veg friendly, I figured I’d add a little twist! Check out my sweet potato shepherd’s pie featuring green lentils instead of peas! Yum!
- 1 tablespoon olive oil
- 1 large onion, sliced
- 2 large carrots
- 2 tablespoon thyme chopped
- 1 cup red wine
- 1 16 oz can diced tomatoes
- 2 vegetable stock or vegan chicken bouillon cubes
- 1 16 oz can green lentils
- 4 cups sweet potatoes , peeled and cut into chunks
- 2 tablespoon vegan butter
- 1/3 cup vegan shredded cheddar cheese
Heat the oil in a frying pan, then fry the onion until golden. Add the carrots and all but a sprinkling of thyme.
Pour in the wine, 3/4 cups of water and the tomatoes, then sprinkle in the vegetable stock cubes and simmer for 10 mins. Add in the can of lentils, including their juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.
Meanwhile, boil the sweet potatoes for 15 mins until tender, drain well, then mash with the butter and season to taste.
Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over the cheese and remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.
Heat oven to 375 degrees. Cook for 20 mins if cooking right away, or for 40 mins from chilled, until golden and hot all the way through.