Quick and Easy Plant-Based Dinners Everyone Will Love

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Lentil Shepherd's Pie

Lentil shepherd's pie is a comforting and hearty dish that features a flavorful mixture of lentils and vegetables, all topped with creamy mashed sweet potatoes. Baked in individual ramekins, this plant-based version of the classic shepherd's pie is perfect for a cozy dinner and makes for an impressive presentation!

Ingredients (for 4 servings):

For the Filling:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 red bell pepper, diced
• 1 cup cooked lentils (green or brown)
• 1 cup vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

For the Potatoes:

• 2 medium sweet potatoes, peeled and diced
• 2 tbsp plant-based butter or olive oil
• Salt and pepper to taste
• 1/4 cup unsweetened plant-based milk (optional, for creaminess)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking for 3-4 min. until softened. Stir in the carrot, celery, and bell pepper, and cook for another 5-7 min.
2. Stir in the cooked lentils, vegetable broth, thyme, rosemary, salt, and pepper. Simmer for 10-15 min. until the mixture thickens slightly.
3. While the filling simmers, boil the sweet potatoes in a pot of salted water until tender, about 15-20 min. Drain and return to the pot. Add plant-based butter, salt, and pepper, and mash until smooth. If desired, stir in plant-based milk for extra creaminess.
4. Preheat the oven to 400°F (200°C). Spoon the lentil filling into individual ramekins and top each with a generous layer of mashed sweet potatoes.
5. Place the ramekins on a baking sheet and bake for 20-25 min. until the tops are lightly golden. Let cool slightly before serving.

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