Vegan Sweet Potato Sheperd's Pie
This is one of the many amazing vegan dishes that you can make. This dish is perfect for a winter meal and fall season, but it's so good that you'll want to enjoy it all year round! The best part is that it's really easy to make, so even if you're not a skilled chef, you'll be able to create this deliciousness in your own kitchen.
Ingredients
Plant-based ingredients:
- 3 tbsp red wine
- 1 tsp thyme dried
- 1/2 tsp rosemary dried
- 1/2 tsp garlic powder
- 2 cups mushrooms white button
- 3 cups cauliflower
- 1 cup onions finely chopped
- 1/2 cup carrots finely chopped
- 1/2 cup celery finely chopped
- 2 tbsp all-purpose flour or look for certifed gluten-free flour
- 3 tbsp tamari
- 1 tsp Worcestershire sauce vegan
- 3 tbsp tomato paste
- 8 oz. water add more, if needed
- 2 1/2 cups lentils cooked
- 2-3 cups green peas frozen, thawed
- 3 cups sweet potato 2 cups for mash, 1 cup for cubes
- 1 tsp thyme leaves chopped, fresh
- nutmeg freshly grated
- black pepper to taste, freshly ground
- kosher salt to taste
Instructions
To make the filling:
- Prepare the baking dish with peas.
- In a large pot over medium heat, add the red wine, rosemary, thyme, garlic powder, mushrooms, and cauliflower. Cook for 10 minutes.
- Then add the onions, celery, sweet potato, carrots, and cook for another 4 minutes. After that, reduce the heat, then add the tamari, flour, tomato paste, and 2 tbsp of water.
- Combine the lentils and a few tablespoons of water. Stir to combine, and remove the pan from the heat.
- In a prepared baking dish, transfer the mixture and spread it evenly.
To make the toppings:
- Preheat the oven to 400°F.
- In a saucepan over medium-high heat, boil the sweet potatoes until soft.
- Using a fork, mash the sweet potatoes with thyme, nutmeg, tamari, and black pepper.
- On a prepared baking dish with peas, top and spread the mashed sweet potato using a spatula. Baked for 15 minutes.
- Or let it sit for 10 minutes until the filling and topping stick together. Serve!