It’s the holidays and I want me some good ol’ fashioned shepherd’s pie (*insert southwestern accent). 🙂

Well, almost “good ol’ fashioned.” 😛 This vegetarian shepherd’s pie is vegan and made with lentils and sweet potato. Oh, and it’s absolutely satisfying!

Unfortunately, even though I LOVE sweet potato, my tummy does not and so I have to limit my consumption. This means that I have sweet potato, I have to make it count and completely worth it. Friends, the vegan shepherd’s pie made it worth it. 🙂

Ingredients for Vegetarian Shepherd’s Pie with Lentils & Sweet Potato

6 medium sized sweet potatoes

3 cups cooked mung beans

4 carrots, chopped

4 stalks of celery

1 medium onion, chopped

1 jalapeno, seeded and chopped

4 cloves garlic, chopped (I love garlic but you can reduce if you please)

2 tbsp cumin

1 tbsp coriander

1/2 chilli powder

1 tsp salt

2 tbsp olive oil, divided

2 tbsp almond milk (or any other dairy free milk)

Directions for Vegetarian Shepherd’s Pie with Lentils & Sweet Potato

Preheat oven to 350 Peel sweet potatoes and chop into chunks Place sweet potatoes into boiling salted water and cool for 15 minutes, or until soft In the meantime, add a tbsp of olive oil in a large skillet over medium heat When the oil is hot, add onions and cook until translucent Add garlic and cook for another 2-3 minutes Add carrots, celery, jalapeno (I add the seeds as well if you want it more spicy), all the spices, and the lentils Cook for about 20 minutes until all the veggies are tender Once the sweet potatoes are soft, mash them with a fork or masher while adding 1 tbsp of olive oil and the almond milk Place the lentil mixture into an casserole dish Smooth sweet potato mash on top Bake for 45 minutes or until the mash starts to brown (note: if it’s still not brown after an hour, you can broil it for a few minutes, keep your eye on it though as it will burn very quickly!)