Vegan Shepherd's Pie with Sweet Potato

Layered vegan shepherd's pie delivers a rich filling of lentils, ginger, tomato, and warm spices under a coconut milk and sweet potato mash.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 465 Calories

Ingredients

• 1 tablespoon ground cinnamon
• 1 red onion, chopped
• 2 cloves garlic, chopped
• 1 white onion, chopped
• 1 tablespoon maple syrup
• 1 tablespoon grated fresh ginger root
• 1 tablespoon coconut oil
• 1 tablespoon nutritional yeast, or to taste
• 1 (14 ounce) can chopped tomatoes
• 2 teaspoons cumin, divided
• 3 cups cooked lentils
• 0.33333334326744 cup coconut milk
• 1.5 cups vegetable stock
• 2.5 sweet potatoes, peeled and chopped, or to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

Pour filling into a large baking dish; add the sweet potato mash on top and a sprinkle of nutritional yeast.

Step 5

Bake in the preheated oven until top is browned, about 20 minutes.