Garren served his mission for our church in London, England and definitely misses the food he ate over there. I have been searching for a good vegan shepherd’s pie and after adapting this one I found at the kitchn.
- 5 large sweet potatoes
- 1 tbsp vegan butter
- 1/2 tsp garlic powder
- 1 cup green lentils
- 3/4 cup steel cut oats
- 1 bay leaf
- 1 tsp salt
- 1 tbsp olive oil
- 2 ten oz cans of portobello mushrooms (dice one of the cans)
- 1 medium yellow onion, chopped
- 1 large carrot peeled and chopped
- 1 large celery stalk chopped
- 1 tbsp minced garlic
- 3/4 cup vegetable stock
- 1 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tbsp seasoned rice wine vinegar
- 1/4 cup chopped fresh parsley
- salt and pepper to taste
Preheat the oven to 400 degrees. Prick the sweet potatoes with a fork and then bake for 45-50 minutes until soft. Peel and mash the sweet potatoes. Add vegan butter, garlic powder, salt and pepper to taste. This is when I take some of it and freeze for baby food (mom hack/multitasking) . My six month old loves sweet potatoes.
In a medium pot combine the oats, lentils, bay leaf and 5 cups of water. Bring to a boil and then lower the heat and allow to simmer for 15-20 minutes until the lentils are tender but not mushy. Drain in a colander and discard the bay leaf.
In a deep skillet add the oil, the mushrooms (chopped and regular), carrots, celery, onion and garlic. Cook until the vegetables are soft and the onions are translucent. Add the lentils, oats, soy sauce, tomato paste, rice wine vinegar, paprika, vegetable stock, and parsley. Simmer for 5 minutes, taste and season accordingly.
Preheat oven to 350 degrees. Put the mixture in a 9×9 pan and then spread the sweet potatoes over it. Bake for 30 minutes, the filling will be bubbling. Serve and enjoy!