Easy Vegan Shepherd’s Pie

By: Barb Biagioli

A healthy alternative to your traditional shepherd’s pie, this vegan and gluten-free, plant-based shepherd’s pie is a great way to celebrate your Irish heritage or cook up a cozy weeknight dinner. The French onion lentil filling is savory and warming, and the sweet potato topping is a twist on your average shepherd’s pie potato top layer, with just the right amount of sweet – a perfect combination.

 Sweet Potato Shepherd’s Pie Recipe

 Servings: 6 - 8 | Prep Time: 30 minutes | Cook Time: 1 hour | Total Time: 1 hour 30 minutes

INGREDIENTS

 Sweet Potato Topping

• 3 large organic sweet potato, peeled and chopped 

• 3 tbsp coconut oil 

• 1/4 tsp sea salt

• 1 tbsp maple syrup

 Lentil Filling

• 2 tbsp olive oil, plus extra

• 3 lbs yellow onions, peeled and sliced into half moons

• sea salt and ground black pepper, to taste

• 1 tablespoon thyme leaves, minced

• 1 bay leaf

• 1 clove of garlic, minced

• 1 tablespoon tomato paste

• 1 ½ cups French lentils, rinsed

• 1 ½ tablespoons balsamic vinegar

• 1 ½ tablespoons gluten-free tamari soy sauce

• 5 cups vegetable stock, plus extra (homemade if possible)

INSTRUCTIONS

 Sweet Potato Topping

1.     Place sweet potatoes in a large pot and fill with water until they’re just covered. Bring to a boil over high heat. Then reduce to medium-high heat and cook for 15-20 minutes or until they slide off a knife very easily.

 2.     Once cooked, drain and transfer to a large mixing bowl. Use a masher or fork to mash until smooth. Add coconut oil and season with salt and pepper to taste. Add the maple syrup and set aside.

 3.     While potatoes are cooking, preheat oven to 400 degrees F and lightly grease a 9×13-inch (or similar size) baking dish. 

Lentil Filling

 1.     Meanwhile, heat a large soup pot over medium heat. Pour in the olive oil and swirl it around. Add all of the sliced onions to the pot. You should hear a moderate sizzle. Sauté the onions, stirring often, until they are just starting to soften on the edges. Then, lower the heat slightly.

 2.     Keep cooking and stirring the onions occasionally until they are light golden brown and super sweet. Add splashes of water if the onions start to dry up/stick.

 3.     Increase the heat back to medium. Add the thyme, bay leaf, and garlic to the pot and stir until fragrant, about 30 seconds. Add the tomato paste and stir. Cook for about one minute. Add the lentils to the pot and stir. Then, add the balsamic vinegar and tamari to the pot. Scrape up any browned bits on the bottom of the pot. Season everything with salt and pepper. Add the vegetable stock to the pot and stir once more. Cover the pot and bring it to a boil. Lower the heat to a simmer and then cook until lentils are tender, about 25-30 minutes. There should be just enough liquid to surround the onions and lentils. Add more vegetable stock if necessary.

 4.     Remove the bay leaf from the pot and allow the French onion base to cool slightly before transferring to your baking dish. Set aside.

 Baking

 1.     Transfer the lentil mixture to your oven-safe baking dish and smooth out. Then dollop the sweet potato mash on top. Spread the mash over the lentils and drizzle with a bit of olive oil and salt and pepper.

 2.     Bake for approximately 20 – 25 minutes, until the edges are bubbling, and the potatoes are lightly browned. Remove from the oven and let cool for 5 – 10 minutes before serving. Enjoy!

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