Lentil Sweet Potato Cottage Pie: A Nutritious and Flavorful Vegan Comfort Food

Introduction

Cottage pie, a classic British comfort food, has been a beloved dish for centuries. Traditionally made with ground beef, potatoes, and gravy, this hearty dish is often enjoyed during cold weather months. However, for those following a vegan or vegetarian lifestyle, the prospect of enjoying cottage pie may seem elusive. Enter lentil sweet potato cottage pie, a delicious and nutritious plant-based alternative that retains all the comforting flavors of the original without sacrificing any of its nourishment. Lentils, a fiber-rich legume, provide a hearty base for this dish, while sweet potatoes lend a naturally sweet and earthy flavor.

Ingredients

To make lentil sweet potato cottage pie, you will need the following ingredients: - 1 cup dried brown lentils - 2 medium sweet potatoes - 1 onion, chopped - 2 carrots, chopped - 2 celery sticks, chopped - 2 cloves garlic, minced - 1 cup vegetable broth - 1 cup tomato puree - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste - Vegan butter or olive oil, for greasing the baking dish

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C). 2. Cook the lentils: Rinse and sort the lentils. In a medium saucepan, combine the lentils with the vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender. Drain the lentils and set aside. 3. Roast the sweet potatoes: Scrub the sweet potatoes clean and pierce them with a fork. Bake them on a baking sheet for 45-60 minutes, or until they are tender when pierced with a knife. Let them cool slightly before handling. 4. Sauté the vegetables: While the sweet potatoes are roasting, heat some vegan butter or olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another 30 seconds. 5. Combine the ingredients: In a large bowl, combine the cooked lentils, sautéed vegetables, tomato puree, thyme, oregano, smoked paprika, salt, and pepper. Stir well to combine. 6. Prepare the sweet potato topping: Scoop the flesh out of the roasted sweet potatoes into a medium bowl. Mash the sweet potatoes until smooth. You should have about 2-3 cups of mashed sweet potatoes. 7. Assemble the cottage pie: Spread the lentil mixture into a greased 8x8 inch baking dish. Top with the mashed sweet potatoes, spreading it evenly. 8. Bake: Bake the cottage pie for 30-35 minutes, or until the sweet potato topping is golden brown and bubbly. 9. Serve: Let the cottage pie cool for a few minutes before serving. Serve hot with your favorite sides.

Tips for the Perfect Lentil Sweet Potato Cottage Pie

- For a richer flavor, use a combination of brown and green lentils. - If you don't have vegetable broth, you can use water instead. Just add a teaspoon of vegetable bouillon powder for extra flavor. - If you like a crispy topping, sprinkle some breadcrumbs or grated vegan Parmesan cheese over the sweet potato topping before baking. - Leftover cottage pie can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Conclusion

Lentil sweet potato cottage pie is a delicious and nutritious plant-based alternative to the classic cottage pie. It's easy to make, packed with flavor, and perfect for cozy dinners on chilly nights. Give this vegan comfort food a try and enjoy all the warmth and nourishment it has to offer.