Vegan Shepherd's Pie with Sweet Potato

Name: Vegan Shepherd's Pie with Sweet Potato
Total time: 70
Yield: 4
Ingredients: 1 tablespoon coconut oil; 1 red onion, chopped; 1 white onion, chopped; 1 tablespoon ground cinnamon; 1 tablespoon grated fresh ginger root; 2 cloves garlic, chopped; 2 teaspoons cumin, divided; 3 cups cooked lentils; 1 (14 ounce) can chopped tomatoes; 1 ½ cups vegetable stock; 1 tablespoon maple syrup; 2 ½ sweet potatoes, peeled and chopped, or to taste; ⅓ cup coconut milk; 1 tablespoon nutritional yeast, or to taste (Optional)

Recipe by MyNutriCounter from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

4 servings

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1 tablespoon coconut oil
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1 red onion, chopped
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1 white onion, chopped
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1 tablespoon ground cinnamon
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1 tablespoon grated fresh ginger root
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2 cloves garlic, chopped
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2 teaspoons cumin, divided

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3 cups cooked lentils
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1 (14 ounce) can chopped tomatoes
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1 ½ cups vegetable stock
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1 tablespoon maple syrup
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2 ½ sweet potatoes, peeled and chopped, or to taste
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⅓ cup coconut milk
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1 tablespoon nutritional yeast, or to taste (Optional)

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Heat coconut oil in a saucepan over medium-high heat. Add red onion, white onion, cinnamon, ginger, garlic, and 1 teaspoon cumin. Cook, stirring gently, until soft and tender, about 5 minutes. Add lentils, tomatoes, stock, and maple syrup. Bring to a boil; simmer filling until flavors are blended, 20 to 30 minutes.
Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until softened, about 20 minutes. Drain water; add coconut milk and remaining 1 teaspoon cumin to the sweet potatoes. Mash until smooth.
Pour filling into a large baking dish; add the sweet potato mash on top and a sprinkle of nutritional yeast.
Bake in the preheated oven until top is browned, about 20 minutes.