Vegan Shepherd’s Pie with Lentils and Sweet Potatoes {gluten-free}
A hearty and comforting dish that is also plant-based (vegan) and gluten-free. A delicious way to eat your veggies!
- Category: Dinner, Vegetarian, Vegan
- Method: Bake
- Cuisine: English
- Diet: Vegan
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups uncooked brown or green lentils, rinsed and drained
- 4 cups vegetable stock
- 2 tsp fresh thyme
- 1 10 oz bag frozen mixed veggies: peas, carrots, green beans, and corn
- 5 oz sliced shiitake mushrooms
- 1/2 cup frozen spinach
- 2 large sweet potatoes, washed & peeled
- 3–4 tbsp vegan butter
- salt & pepper to to taste
Instructions
- Slice sweet potatoes in half and boil in a large pot of water until soft. Mine took about 30 minutes.
- Preheat oven to 425 degrees and grease a 2-quart baking dish.
- While potatoes are cooking, in a large saucepan heat olive oil and cook the onion & garlic for about 5 minutes.
- Toss in the mushrooms and cook for another 3 minutes.
- Into the saucepan add lentils, vegetable stock, thyme, salt and pepper. Bring to a boil, then reduce heat to simmer. Cook until the lentils absorb the stock and are tender, about 30 minutes.
- In the last 10 minutes of cooking add the frozen mixes veggies and spinach. Stir in completely so they cook through.
- When the potatoes are done, let them cool for a bit, then place in a large bowl to mash. Mash in the butter and season with salt & pepper.
- Time to assemble! Transer lentil mixture to the baking dish then top with mashed sweet potatoes. Smooth down and add another sprinkle of salt & pepper.
- Bake for 15-20 minutes, or until the mashed potatoes are lightly browning on top.
Keywords: vegan, vegetarian, shepherd's pie, lentils, sweet potato, plant-based
Find it online: https://hungry-blonde.com/vegan-shepherds-pie/
