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Dutch Oven Plant-Based Cottage Pie with Sweet Potatoes
Dutch Oven Plant-Based Cottage Pie with Sweet Potatoes
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Vegan shepherd's pie with lentils, sweet potato topping, and meat substitute for a cozy, plant-based twist on a classic.
Ingredients:
  • 1 pound sweet potatoes
  • 0.25 cup olive oil, divided
  • 1 medium onion, diced
  • 1 (12 ounce) package meatless ground beef substitute
  • 1 (12 ounce) package frozen peas and carrots
  • 1.5 cups cooked lentils, drained
  • 1 cup low-sodium vegetable broth
  • 1 tablespoon vegan yeast extract
  • 2 tablespoons warm almond milk
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C), and elegantly line a baking sheet with parchment paper.
  • Peel the sweet potatoes and slice into 1-inch rounds. Arrange on the baking sheet and lightly coat with 1 to 2 teaspoons of oil.
  • Roast in the preheated oven until soft and tender, about 10 to 15 minutes.
  • Heat 2 tablespoons of olive oil in a large Dutch oven and saute the onion until translucent. Add the beef substitute, breaking it into crumbles with a wooden spoon as you cook for about 5 minutes.
  • Combine frozen peas and carrots, cooked lentils, vegetable broth, tomato paste, and yeast extract in a pot. Mix well and bring to a simmer. Cook until thickened, for about 5 more minutes, while preparing the sweet potato topping. Season with salt and pepper. Expect a slightly soupy texture.
  • Take the perfectly baked sweet potatoes out of the oven and gently move them into a mixing bowl. Lower the oven temperature to 375 degrees F (190 degrees C).
  • Add the rest of the olive oil and almond milk to the mashed sweet potatoes. Vigorously whisk with a fork, or use a stand mixer or hand mixer to achieve fluffy potatoes.
  • Take the Dutch oven off the heat and evenly spread the sweet potato mixture on top.
  • Bake in the oven until the sweet potato topping is golden brown and bubbling, about 35 minutes. Let cool slightly before serving.