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Vegan Sweet Potato and Lentil Shepherd's Pie

Gena Hamshaw
  • 105 minutes
  • Serves 8

INGREDIENTS

2 1/4 cups

Brown or green lentils

10 oz

Button or cremini mushrooms

2

Carrots, medium sized

2

medium sized stalks Celery

2 cloves

Garlic

1/2 tsp

Garlic powder

1 tbsp

Rosemary, fresh

1/4 tsp

Sage

2

Shallots, large

3 1/2

lbs Sweet potatoes

1 1/2 tbsp

Thyme, fresh leaves

1

White or yellow onion, large

3/4 cup

Almond milk

1/2 cup

Vegetable broth

1 tbsp

Sherry or balsamic vinegar

3/4 tsp

Salt

1

Salt and pepper

3 tbsp

Olive oil

1 tbsp

Olive or grapeseed oil

1/3 cup

Bread crumbs

1

Splash Red wine