If you’re looking for a deliciously satisfying, holiday stylized, gluten free, vegan-ized dish—you’ve come to the right place. With this recipe, we’re going all out and substituting the traditional Shepherd’s Pie ground beef with lentils. Lentils are a perfect replacement for ground meat—they totally top the charts in the nutrition department.

If the amounts of steps it takes to make this Shephard’s Pie is scaring you—don’t run away just yet! This recipe is pretty much hands-off—seriously, there’s no need to be overwhelmed. By the way the directions are designed, you can be doing other things while other food items are cooking!—Talk about productivity at its finest. So, don’t hide your kids, don’t hide your wife—because they’re about to get served with the ultimate holiday meal for the perfect holiday night.

Yummy + Share: Sweet Potato Shepherd’s Pie

Vegan, gluten free

Serves: 8-10
Prep Time: 15 minutes
Total Time: 1 hour 35 minutes

Ingredients

2 pounds sweet potatoes, about 4-5 medium potatoes
½ cup unsweetened non-dairy milk
2 tablespoons Extra Virgin Olive Oil, divided
1 teaspoon salt, divided
½ teaspoon black pepper, divided
1 yellow onion, chopped
3 cloves garlic, minced
2 medium carrots, peeled and chopped
8 ounces mushrooms, sliced
1½ cups dry brown lentils
3 cups vegetable broth or water
1 teaspoon ground thyme
½ teaspoon ground oregano
¾ cup green peas
¾ cup corn
Fresh thyme, for garnish

Instructions

Preheat oven to 350F.

Peel sweet potatoes. Cut into 1-inch chunks.

Fill a large pot with water—bring to a boil and add potatoes. Boil for 15-20 minutes, until fork tender. Drain.

In a large bowl, add potatoes—mash until smooth.

Add non-dairy milk, 1 tablespoon olive oil, ½ teaspoon salt and ¼ teaspoon pepper—stir to combine. Set aside.

In a large oven-safe skillet (like cast iron) over medium heat, warm 1 tablespoon olive oil.

Add onion; cook for 5-7, until they begin to brown.

Add garlic—cook for 1-2 minutes, until fragrant.

Add carrots and mushrooms—cook for 5-7 more minutes, until they are slightly tender.

Add lentils, broth or water, thyme and oregano—stir.

Bring to a boil, cover and lower heat to simmer. Cook for 15-20 minutes, until lentils are tender.

Add green peas, corn, ½ teaspoon salt and ¼ teaspoon salt. Stir to combine.

Use a wooden spoon to fill pan evenly with lentil mixture and flatten on top.

Scoop sweet potatoes onto the lentil mixture and spread into an even layer.

Bake for 35-45 minutes, until slightly crispy on top.

Garnish with fresh thyme. Enjoy!

*Leftover pie will keep for up to three days in an airtight container in the fridge.

Reference
https://www.emilieeats.com/sweet-potato-shepherds-pie-vegan-gluten-free/