Name: Vegan Shepherd's Pie with Sweet Potato
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Coconut oil - 1 tablespoon; Red onion, chopped - 1; White onion, chopped - 1; Ground cinnamon - 1 tablespoon; Grated fresh ginger root - 1 tablespoon; Garlic, chopped - 2 cloves; Cumin, divided - 2 teaspoons; Cooked lentils - 3 cups; Chopped tomatoes - 1 (14 ounce) can; Vegetable stock - 1 ½ cups; Maple syrup - 1 tablespoon; Sweet potatoes, peeled and chopped, or to taste - 2 ½; Coconut milk - ⅓ cup; Nutritional yeast, or to taste (Optional) - 1 tablespoon

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.