Vegan Shepherd’s Pie with Lentils and Sweet Potatoes {gluten-free}

A hearty and comforting dish that is also plant-based (vegan) and gluten-free. A delicious way to eat your veggies!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Slice sweet potatoes in half and boil in a large pot of water until soft. Mine took about 30 minutes.

Step 2

Preheat oven to 425 degrees and grease a 2-quart baking dish.

Step 3

While potatoes are cooking, in a large saucepan heat olive oil and cook the onion & garlic for about 5 minutes.

Step 4

Toss in the mushrooms and cook for another 3 minutes.

Step 5

Into the saucepan add lentils, vegetable stock, thyme, salt and pepper. Bring to a boil, then reduce heat to simmer. Cook until the lentils absorb the stock and are tender, about 30 minutes.

Step 6

In the last 10 minutes of cooking add the frozen mixes veggies and spinach. Stir in completely so they cook through.

Step 7

When the potatoes are done, let them cool for a bit, then place in a large bowl to mash. Mash in the butter and season with salt & pepper.

Step 8

Time to assemble! Transer lentil mixture to the baking dish then top with mashed sweet potatoes. Smooth down and add another sprinkle of salt & pepper.

Step 9

Bake for 15-20 minutes, or until the mashed potatoes are lightly browning on top.

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