Spiced Lentil & Sweet Potato Shepherd’s Pie

Ingredients

• 400 g Sweet potato
• 1 pcs Small onion, finely chopped
• 4 clove Garlic
• 2 pcs Carrot
• 2 pcs Celery stick
• 200 g Black lentils
• 500 ml Home made vegetable stock
• 1 tbsp Thyme, dried
• 1 tsp Mild red paprika powder
• 1 tsp Cumin, ground
• 1 g Salt and freshly ground black pepper to taste
• 60 ml Almond drink, Alpro, unsweetened

Method

1. Preheat oven to 180°C (350°F).
2. Boil sweet potatoes in a large pot until tender, about 10-15 minutes. Drain and mash with almond milk, nutritional yeast, salt, and pepper.
3. While the potatoes are boiling, heat olive oil in a large skillet over medium heat. Sauté the onion, garlic, carrots, and celery for 5-7 minutes until softened.
4. Add lentils, vegetable broth, thyme, paprika, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until lentils are tender.
5. Transfer lentil mixture to a baking dish and spread mashed sweet potatoes on top. Bake for 15-20 minutes, until the top is slightly golden.