Description
Cozy sweet potato shepherd’s pie with cooked lentils and garden vegetables topped with mashed sweet potatoes and served with vegan mushroom gravy.
Ingredients
Mashed Sweet Potatoes Layer
- 3 large or 4 small sweet potatoes, peeled and diced
- ½ cup Eden Foods Unsweetened EdenSoy
- Himalayan sea salt and black pepper, to taste
Shepherd’s Pie Filling
- 1 TBSP Eden Foods Olive Oil
- 1 small white onion, diced
- 2 cloves garlic, minced
- ½ tsp Himalayan sea salt
- Pinch of black pepper
- 1 1/2 cups Eden Foods Organic Green Lentils (sorted and rinsed)
- 4 cups low-sodium vegetable broth
- 1 tsp dried thyme
- 1 10-oz. bag frozen mixed vegetables (peas, carrots, green beans, and corn)
Mushroom Tahini Gravy
- 1 TBSP Eden Foods Olive Oil
- ¼ white onion, finely diced
- 1 package Eden Foods Organic Dried Maitake Mushrooms (.88 oz)
- ½ tsp dried thyme
- 1 TBSP low-sodium Tamari Lite
- pinch of black pepper
- ¼ tsp garlic powder
- 3 cups vegetable broth
- 2 TBSP Eden Foods Organic Roasted Sesame Tahini
- 1 TBSP nutritional yeast
- 1 TBSP cornstarch + 2 TBSP filtered water
Toppings
- Mushroom Tahini Gravy (recipe above)
- Fresh thyme
- Eden Foods Organic Dulse Flakes
Instructions
- Place the diced sweet potatoes in a large pot and fill with water until they’re just covered. Bring the water to a low boil on medium high heat, then cover and cook the sweet potatoes for 20-30 minutes or they’re very fork tender.
- Once they’re tender, transfer the sweet potatoes to a large mixing bowl. Use a potato masher or fork to smash them until they’re smooth. Add in the Edensoy and salt and pepper and mash until Edensoy to taste.
- While potatoes are cooking, preheat the oven to 350°F and lightly grease a 9×13 inch baking dish with nonstick cooking spray or coconut oil.
- In a large saucepan over medium heat, sauté the onions and minced garlic in olive oil for about ~5 minutes until they’re fragrant and lightly browned.
- Next, add in the salt and pepper, lentils, vegetable broth, and dried thyme and stir everything to combine. Bring the mixture to a low boil over medium high heat. Then cover and reduce heat to simmer. Continue cooking until lentils are tender (about 35-40 minutes). Remove the lid and continue simmering until any excess liquid has evaporated (about 5 minutes).
- In the last 10 minutes of cooking, add in the frozen veggies, stir, and return to a simmer to cook them.
- To thicken the mixture, add ¼ cup mashed sweet potatoes and stir everything together.
- Transfer the lentil mixture to your prepared oven-safe baking dish and spread it into an even layer with the back of a spoon. Top the lentils with an even layer of mashed sweet potatoes. Smooth down the top with a spoon or fork and season with fresh ground black pepper.
- Bake for 25-30 minutes or until the mashed sweet potatoes are lightly browned on top.
- While the sweet potato shepherd’s pie is cooking, prepare your mushroom gravy. Fill a bowl with lukewarm water and soak the mushrooms for ~10 minutes. Heat a large saucepan over medium-high with the olive oil. Once it’s warm, add the onions and sauté them for ~5 minutes until they’re translucent and fragrant. Drain the mushrooms, then add them to the pan and cook them for ~5 minutes until they start to brown. Add in the dried thyme, Tamari Lite, black pepper, and garlic powder. Continue to cook the mushrooms for another 3-5 minutes, until they start to brown and soak up the liquid. Before the pan is dry, add in the vegetable broth, tahini, and nutritional yeast. Increase the heat to medium high and bring the mixture to a low boil. Reduce the heat and allow the gravy to simmer on the stovetop for 15-20 minutes, until it’s thick and creamy. Stir the gravy frequently to prevent it from sticking to the pan. In the last 10 minutes, mix the cornstarch and water together in a separate small bowl, then pour into the gravy and stir it in. The mushroom tahini gravy is done when it coats the back of a spoon when stirred.
- Let the sweet potato shepherd’s pie cool briefly before serving. Careful, it will be very hot! Serve the sweet potato shepherd’s pie warm topped with warm mushroom gravy and a sprinkle of dulse flakes and fresh thyme. Store cool leftovers covered with seran wrap in the refrigerator for up to one week and reheat portions in the microwave before serving.
Notes
shepherd’s pie recipe adapted from Minimalist Baker
mushroom gravy adapted from From My Bowl
- Prep Time: 60 mins
- Cook Time: 60 mins
- Category: Dinner, Entree
- Method: Oven-Bake, Stovetop
- Cuisine: Vegan, Gluten-Free, Grain-Free