Vegan Shepherd's Pie with Sweet Potato
Recipe information
Recipe Icon - Master recipes
Cooking:
20 min.
Recipe Icon - Master recipes
Servings per container:
4
Recipe Icon - Master recipes
Source:

Ingredients for - Vegan Shepherd's Pie with Sweet Potato

1. Coconut oil - 1 tablespoon
2. Red onion, chopped - 1
3. White onion, chopped - 1
4. Ground cinnamon - 1 tablespoon
5. Grated fresh ginger root - 1 tablespoon
6. Garlic, chopped - 2 cloves
7. Cumin, divided - 2 teaspoons
8. Cooked lentils - 3 cups
9. Chopped tomatoes - 1 (14 ounce) can
10. Vegetable stock - 1 ½ cups
11. Maple syrup - 1 tablespoon
12. Sweet potatoes, peeled and chopped, or to taste - 2 ½
13. Coconut milk - ⅓ cup
14. Nutritional yeast, or to taste (Optional) - 1 tablespoon

How to cook deliciously - Vegan Shepherd's Pie with Sweet Potato

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Heat coconut oil in a saucepan over medium-high heat. Add red onion, white onion, cinnamon, ginger, garlic, and 1 teaspoon cumin. Cook, stirring gently, until soft and tender, about 5 minutes. Add lentils, tomatoes, stock, and maple syrup. Bring to a boil; simmer filling until flavors are blended, 20 to 30 minutes.

3. Stage

Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until softened, about 20 minutes. Drain water; add coconut milk and remaining 1 teaspoon cumin to the sweet potatoes. Mash until smooth.

4. Stage

Pour filling into a large baking dish; add the sweet potato mash on top and a sprinkle of nutritional yeast.

5. Stage

Bake in the preheated oven until top is browned, about 20 minutes.