Dutch Oven Plant-Based Cottage Pie with Sweet Potatoes

Inspired by traditional cottage and shepherd's pies, this sweet-potato topped vegan version made with lentils and imitation ground meat delivers comfort food appeal.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 341 Calories

Ingredients

• salt and ground black pepper to taste
• 1 pound sweet potatoes
• 2 tablespoons tomato paste
• 1 medium onion, diced
• 1 cup low-sodium vegetable broth
• 1 (12 ounce) package frozen peas and carrots
• 1 (12 ounce) package meatless ground beef substitute
• 1 tablespoon vegan yeast extract
• 2 tablespoons warm almond milk
• 0.25 cup olive oil, divided
• 1.5 cups cooked lentils, drained

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 2

Peel sweet potatoes and cut into 1-inch rounds. Place on the prepared baking sheet and brush with 1 to 2 teaspoons oil.

Step 3

Bake in the preheated oven until tender, 10 to 15 minutes.

Step 4

Meanwhile, heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Stir in onion, then add the beef substitute, breaking it into crumbles as it cooks. Use a wooden spoon to break the beef substitute up further while sauteing and cook until onion is translucent, about 5 minutes.

Step 5

Add frozen peas and carrots, cooked lentils, vegetable broth, tomato paste, and yeast extract; mix until well combined and bring to a simmer. Simmer until thickened, about 5 more minutes, or until sweet potato topping is ready. Season with salt and pepper; it will be soupy.

Step 6

Remove sweet potatoes from the oven and transfer to a mixing bowl. Reduce oven temperature to 375 degrees F (190 degrees C).

Step 7

Mash sweet potatoes, and drizzle in remaining olive oil and almond milk. Whisk energetically with a fork, or use a stand mixer or hand mixer to fluff up the potatoes.

Step 8

Remove the Dutch oven from the stovetop and spread sweet potato mixture evenly over top.

Step 9

Bake uncovered in the preheated oven until bubbly and sweet potato topping has browned, about 35 minutes. Allow to cool slightly before serving.