Vegan Sweet Potato Shepherd’s Pie

Dinner, Lunch, Main Dish, Vegan

I really enjoyed making this delicious Vegan Sweet Potato Shepherd’s Pie.  Sweet potatoes are full of fiber and minerals, and this dish also included peas and carrots to make this an authentic shepherd’s pie.  It’s especially delicious right out of the oven.  The recipe is listed below.

Ingredients:


Mashed Sweet Potatoes
2 Pounds of sweet potatoes, peeled
Himalayan salt and pepper to taste 

Vegetable Layer:  

2 Large carrots-peeled and chopped
3-4 Tablespoons of vegetable stock
1 Cup of dry brown lentils
3 Cups of water
3/4 Cup frozen of peas
3/4 Cup frozen corn
1/2 Teaspoon of smoked paprika
1/2 Teaspoon of onion powder
1 Tablespoon of vegan Worcestershire sauce
1/2 Onion sautéed, (Optional), if you don’t want to use onion powder
Himalayan salt and pepper 

‍Directions:

-Cut the peeled sweet potatoes in length wise, then cut into slices about 1 inch thick.
-Place the sweet potato slices into a large pot and fill with water until potatoes are covered with about 1-2 inches of water.
-Bring to a boil, then reduce to a simmer on medium -low and cook until fork tender, about 10 minutes or until done.  Drain potatoes.
-Mash the sweet potatoes with a masher or you can use a fork.  Season with pepper and Himalayan salt and a touch of maple syrup. (Optional).  Cover pot and set aside.
-Sauté the carrots in vegetable stock in a medium-sized pot.  Then add the lentils and water.  Bring to a boil and then turn down to a simmer for 15 minutes or until fork tender.
-Stir the peas and corn into the pot of lentils, cook for about 5 minutes.
-Season the lentil mixture with vegan Worcestershire sauce, onion powder, smoked paprika, salt and pepper and sautéed chopped onions, (optional).
-Preheat the oven to 425F degrees. Lightly grease a 9 x 13 inch baking dish.  Spread the lentil mixture out evenly then add the mashed sweet potatoes .  Smooth down with a spoon then use a fork to add lines, (Optional).
-Set on a baking sheet to catch the overflow and bake for 20 minutes or until the potatoes are lightly browned on top and the edges are bubbling, according to your oven.
-Let it cool briefly before serving.  If it sits a little longer it will thicken.  Serve and enjoy.

Note: Cool completely before covering then store in the refrigerator for up to 4-5 days or freeze for up to a month.  

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