Here we have a classic, easy and full-of-flavour shepherds pie recipe. A cozy dish for all the brisk fall weather we’ve been having! The fact that there is no meat or dairy involved also makes it a lighter dinner option, and you won’t approach the end of this meal feeling horribly full and bloated, but perfectly satisfied.
Begin by sautéing your carrots, celery, and onions in a pot or skillet over medium heat. Cook these for about 8 minutes and add the garlic. After 10 minutes total you can add the chopped tinned mushrooms, lentils, and all the spices.
I like to add about a tablespoon of nutritional yeast to my mashed potatoes not only to give them a slight cheesy flavour, but also to spike the nutritional value! Nutritional yeast is a great way for vegetarians and vegans to get their vitamin B12, which plays a pivotal role in the production of red blood cells and DNA. Read more about why we need vitamin B12 here, and more about the benefits of nutritional yeast here.
Bake for 15 minutes at 425 F and broil on high for 5 minutes at the end to crisp up the potatoes. Sweet potatoes tend not to crisp as well as white potatoes, but if you drizzle a bit of oil on top of the potatoes before broiling you will get a lovely crispy top!
2 tbsp olive oil
1 small onion, finely diced
3 celery stalks, finely diced
3 carrots, peeled & finely diced
4 cloves garlic, crushed
2 cups cooked red lentils (I used canned lentils which I drained and rinsed)
1/2 cup tinned mushrooms, finely diced
1 tbsp tomato paste
1/2 tbsp dried thyme
1/2 tbsp italian seasoning
1 tbsp nutritional yeast
1/2 tsp xanthan gum
1/3 cup vegetable stock
Sweet Potato Mash Ingredients:
1 large sweet potato, peeled & cubed
1 tbsp nutritional yeast
1/3 cup cashew milk
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp paprika
salt & pepper to taste
Preheat oven to 425 F.
Cover sweet potatoes with salted water in a large pot and bring to a boil. Once boiling, reduce to a simmer and cook for about 10 minutes, until sweet potatoes are soft. Drain with a colander and transfer to a bowl.
Add the nutritional yeast, cashew milk, thyme, garlic powder, paprika, and salt & pepper to taste. Mash with a potato masher or with a fork until smooth. Taste and adjust seasonings to your liking.
Heat 2 tbsp olive oil in a large skillet or pot over medium heat. Sauté onions, carrot and celery for 8 minutes. Add garlic and sauté for another 2 minutes.
Increase heat to medium-high and add the mushrooms, lentils, tomato paste, dried thyme, italian seasoning, garlic powder, salt, pepper, nutritional yeast, vegetable stock and xanthan gum. Cook for 3-5 minutes until thickened and remove from heat.
Pour filling into a 9x9 glass baking dish and spread the sweet potato mash on top.
Bake at 425 for 15 minutes and increase to broil for 5 more minutes at the end.
Serve with fresh rosemary, thyme, and parsley. Enjoy!