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Sweet Potato Lentil Shepherd’s Pie

Cassie Johnston
  • 352919418 minutes
  • Serves 6

INGREDIENTS

1 cup

Brown lentils

4

Carrots, large

2

Celery stalks

1 cup

Corn, frozen

2 cloves

Garlic

4 oz

Mushrooms

1

Onion, medium

1 cup

Peas, frozen

1/2 lb

Red potatoes

1 tsp

Rosemary, dried

1 tsp

Sage, dried

3

lbs Sweet potatoes, baked or boiled cooked

1 tsp

Thyme, dried

4 cups

Vegetable broth

1 tbsp

Vegan worcestershire sauce

1 tsp

Arrowroot starch or cornstarch

2

Salt and pepper

1/3 cup

Almonds

1/2 cup

Cashews

1/2 cup

Water