Sweet Potato Lentil Shepherds Pie
Ingredients
- 1 lb white potatoes
- 1 lb sweet potatoes
- 3 tbsp vegan butter
- 1 tbsp avocado oil
- 1 onion diced
- 3 cloves garlic diced
- 2 cups frozen veggies
- 2 cups canned lentils drained and rinsed
- 2 tsp fresh thyme
Instructions
- Preheat over to 425 degrees F.
- Peel and slice any large potatoes in half. Place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat. Cover and cook for 20-30 minutes or until they slide off a knife very easily.
- Once cooked, drain and then return to pot. Mash with a potato masher and add vegan butter. Set aside.
- In a large saucepan, heat olive oil. Once heated, add onion and garlic, until slightly browned (about 5 minutes).
- Once browned, add frozen veggies, along with 1/4 cup of water or veggie broth to saucepan. Heat until veggies are unfrozen. Add cooked lentils and thyme to saucepan for for 1-2minutes, until flavours meld. Mash slightly with a potato masher to thicken.
- Transfer veggie and lentil mixture to lightly-greased 2-quart baking dish. Top with potato mash.
- Bake in oven for 15 minutes. Broil on high for an addition 5 minutes, or until potatoes are browned.
- Let cool before serving.
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