Vegan Sweet Potato Cottage Pie

A delightful twist on a classic comfort food recipe!

Dive into the vibrant world of plant-based joy with our Vegan Sweet Potato Cottage Pie! Packed with wholesome veggies, lentils, and a creamy sweet potato mash, this delightful twist on a classic promises a flavorful, guilt-free feast!

Ingredients:

For the Sweet Potato Mash:

• 2 pounds sweet potatoes, cut into 2-inch chunks

• ½ teaspoon onion powder

• ¼ teaspoon ground black pepper

For the Filling:

• 1 small red onion, chopped

• 1 carrot, chopped

• 2 garlic cloves, minced

• 1 ½ cups fresh or thawed frozen corn kernels

• 1 cup fresh or thawed frozen green peas

• 1 cup cooked fresh or frozen lima beans

• 2 cups cooked or BPA-free canned or Tetra Pak salt-free brown lentils

• 1 cup Light Vegetable Broth

• 8 ounces mushrooms of choice, chopped

• 3 tablespoons nutritional yeast

• 2 tablespoons salt-free tomato paste

• 1 tablespoon white miso paste

• 1 teaspoon minced fresh thyme, or 1/2 teaspoon dried

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Sweet Potato Mash:

   • Place the sweet potato chunks in a large pot and cover them with water.

   • Bring to a boil over medium-high heat and cook until the sweet potatoes are tender (about 10-15 minutes).

   • Drain the sweet potatoes and return them to the pot.

   • Mash the sweet potatoes with a potato masher or fork until smooth and creamy.

   • Stir in the onion powder and ground black pepper. Set aside.

3. Filling:

   • In a large skillet, sauté the chopped red onion and carrot over medium heat until softened (about 5 minutes).

   • Add the minced garlic and cook for another minute until fragrant.

   • Stir in the corn, green peas, lima beans, and chopped mushrooms. Cook for an additional 5 minutes until the vegetables are tender.

   • Add the cooked brown lentils to the skillet and mix well with the vegetables.

   • Pour in the Light Vegetable Broth and let it simmer for a few minutes until everything is heated through.

   • Stir in the nutritional yeast, salt-free tomato paste, white miso paste, and minced thyme. Mix thoroughly, allowing the flavors to meld together. Remove from heat.

4. Assembling the Cottage Pie:

   • Transfer the filling mixture into a large baking dish or individual ramekins for personal servings.

   • Spread the sweet potato mash evenly over the top of the filling.

5. Baking:

   • Place the baking dish(es) in the preheated oven and bake for 25-30 minutes, or until the sweet potato mash forms a light golden crust on top.

6. Serving:

   • Allow the Vegan Sweet Potato Cottage Pie to cool for a few minutes before serving.

   • Garnish with fresh thyme sprigs if desired.

Enjoy your delicious and hearty Vegan Sweet Potato Cottage Pie! It's a fantastic and nourishing plant-based version of the classic dish. Perfect for sharing with family and friends or meal prepping for the week ahead.