- 1 tablespoon coconut oil
- 1 red onion, chopped
- 1 white onion, chopped
- 1 tablespoon ground cinnamon
- 1 tablespoon grated fresh ginger root
- 2 cloves garlic, chopped
- 2 teaspoons cumin, divided
- 3 cups cooked lentils
- 1 (14 ounce) can chopped tomatoes
- 1 1/2 cups vegetable stock
- 1 tablespoon maple syrup
- 2 1/2 sweet potatoes, peeled and chopped, or to taste
- 1/3 cup coconut milk
- 1 tablespoon nutritional yeast, or to taste (optional)
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat coconut oil in a saucepan over medium-high heat. Add red onion, white onion, cinnamon, ginger, garlic, and 1 teaspoon cumin. Cook, stirring gently, until soft and tender, about 5 minutes. Add lentils, tomatoes, stock, and maple syrup. Bring to a boil; simmer filling until flavors are blended, 20 to 30 minutes.
- Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until softened, about 20 minutes. Drain water; add coconut milk and remaining 1 teaspoon cumin to the sweet potatoes. Mash until smooth.
- Pour filling into a large baking dish; add the sweet potato mash on top and a sprinkle of nutritional yeast.
- Bake in the preheated oven until top is browned, about 20 minutes.
05/21/2018
recipepes.com
Vegan Shepherd's Pie with Sweet Potato, recipe
PT15M
PT1H
5
455 calories
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