Vegan Shepherd's Pie with Sweet Potato recipe
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Ingredients
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1 tablespoon coconut oil
1 red onion, chopped
1 white onion, chopped
1 tablespoon ground cinnamon
1 tablespoon grated fresh ginger root
2 cloves garlic, chopped
2 teaspoons cumin, divided
3 cups cooked lentils
1 (14 ounce) can chopped tomatoes
1 ½ cups vegetable stock
1 tablespoon maple syrup
2 ½ sweet potatoes, peeled and chopped, or to taste
⅓ cup coconut milk
1 tablespoon nutritional yeast, or to taste
Nutrition Info
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465.4 calories
carbohydrate: 82.3 g
cholesterol: : -
fat: 8.8 g
fiber: 20.8 g
protein: 19.5 g
saturatedFat: 6.7 g
servingSize: -
sodium: 353.1 mg
sugar: 17.9 g
transFat: : -
unsaturatedFat: : -
Directions Vegan Shepherd's Pie with Sweet Potato
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
Pour filling into a large baking dish, add the sweet potato mash on top and a sprinkle of nutritional yeast.
Bake in the preheated oven until top is browned, about 20 minutes.