It’s the holidays and I want me some good ol’ fashioned shepherd’s pie (*insert southwestern accent). 
Well, almost “good ol’ fashioned.” 
This vegetarian shepherd’s pie is vegan and made with lentils and sweet potato. Oh, and it’s absolutely satisfying!
Unfortunately, even though I LOVE sweet potato, my tummy does not and so I have to limit my consumption. This means that I have sweet potato, I have to make it count and completely worth it. Friends, the vegan shepherd’s pie made it worth it.
Ingredients for Vegetarian Shepherd’s Pie with Lentils & Sweet Potato
- 6 medium sized sweet potatoes
- 3 cups cooked mung beans
- 4 carrots, chopped
- 4 stalks of celery
- 1 medium onion, chopped
- 1 jalapeno, seeded and chopped
- 4 cloves garlic, chopped (I love garlic but you can reduce if you please)
- 2 tbsp cumin
- 1 tbsp coriander
- 1/2 chilli powder
- 1 tsp salt
- 2 tbsp olive oil, divided
- 2 tbsp almond milk (or any other dairy free milk)
Directions for Vegetarian Shepherd’s Pie with Lentils & Sweet Potato
- Preheat oven to 350
- Peel sweet potatoes and chop into chunks
- Place sweet potatoes into boiling salted water and cool for 15 minutes, or until soft
- In the meantime, add a tbsp of olive oil in a large skillet over medium heat
- When the oil is hot, add onions and cook until translucent
- Add garlic and cook for another 2-3 minutes
- Add carrots, celery, jalapeno (I add the seeds as well if you want it more spicy), all the spices, and the lentils
- Cook for about 20 minutes until all the veggies are tender
- Once the sweet potatoes are soft, mash them with a fork or masher while adding 1 tbsp of olive oil and the almond milk
- Place the lentil mixture into an casserole dish
- Smooth sweet potato mash on top
- Bake for 45 minutes or until the mash starts to brown (note: if it’s still not brown after an hour, you can broil it for a few minutes, keep your eye on it though as it will burn very quickly!)
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