Vegan Sweet Potato Shepherd's Pie

Introduction
Today, we dive into the heartwarming embrace of a dish designed to mirror the contemporary charm of sweet gastro pub fare. This vegan creation melds the comfort of pub classics with a sophisticated twist, featuring a delightful blend of textures and flavors that cater to both the curious foodie and the health-conscious eater.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 cup brown lentils, rinsed
- 3 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 cup frozen peas
- 1/2 cup corn kernels
- Salt and pepper to taste
- 1/4 cup almond milk
- 2 tablespoons vegan butter
Instructions
- Preheat your oven to 400°F (200°C).
- Boil the sweet potatoes until tender, about 15 minutes. Drain and mash with almond milk and vegan butter, season with salt and pepper, and set aside.
- Heat olive oil in a pan over medium heat. Add onion, garlic, carrot, and celery, and sauté until softened.
- Stir in the lentils, vegetable broth, thyme, and rosemary. Bring to a boil, then reduce heat and simmer until lentils are tender, about 25 minutes.
- Add the peas and corn, cook for an additional 5 minutes. Season with salt and pepper.
- Transfer the lentil mixture to a baking dish, top with the mashed sweet potatoes, and smooth the surface.
- Bake in the preheated oven for 20 minutes, or until the top is slightly golden.
- Allow to cool slightly before serving.
Enjoy this innovative dish that not only satisfies your taste buds but also brings a touch of culinary artistry to your table. Perfect for any occasion, this recipe promises to be a delightful addition to your vegan gastronomic repertoire.
Hiroshi
Nutritionfacts | Calories: 350, Fat: 7g, Carbohydrates: 58g, Protein: 12g |
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Preparation Time | 1 hour |
Allergy Information | Contains nuts (almond milk), possible gluten in vegetable broth depending on brand |