Ingredients
Equipment
Method
- Place the cubed sweet potatoes and Yukon Gold potatoes in a large pot. Cover with cold water and bring to a boil over medium-high heat. Reduce heat to medium and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes thoroughly. Return them to the pot and mash them with a potato masher or a fork until smooth and creamy. Stir in a splash of water or vegetable broth if needed to achieve desired consistency. Season with salt and pepper to taste, if desired according to your Daniel Fast guidelines. Set aside.1 pound sweet potatoes, 1/2 pound Yukon Gold potatoes
- While the potatoes are cooking, heat the olive oil (or water) in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables have softened.1 tablespoon olive oil, 1 large onion, 2 carrots, 2 stalks celery
- Stir in the minced garlic and sliced mushrooms. Cook for another 3-5 minutes, until the mushrooms have released their moisture and the garlic is fragrant.2 cloves garlic, 1 cup cremini mushrooms
- Add the vegetable broth, water, tomato paste, dried thyme, dried rosemary, and smoked paprika to the skillet. Stir well to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld.1 cup vegetable broth, 1/2 cup water, 2 tablespoons tomato paste, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon smoked paprika
- Stir in the frozen peas and frozen corn. If you are using dried lentils, cook them separately according to package directions and add them to the filling at this stage. If using canned lentils, ensure they are thoroughly rinsed and drained before adding them. Simmer for another 5 minutes, or until the peas and corn are heated through and the filling has thickened slightly. Season with additional salt and pepper if needed, keeping Daniel Fast restrictions in mind.1/2 cup frozen peas, 1/2 cup frozen corn, 1/2 cup lentils
- Preheat your oven to 375°F (190°C). Spoon the prepared mashed potato topping evenly over the vegetable and lentil filling in the skillet. Use a fork to create some texture on top of the mashed potatoes – this will help it brown nicely in the oven.
- Place the skillet in the preheated oven and bake for 20-25 minutes, or until the topping is lightly golden and the filling is bubbling around the edges.
- Let the Daniel Fast Vegan Shepherd's Pie rest for 5-10 minutes before serving. Garnish with fresh chopped parsley, if desired.fresh parsley
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes or in the microwave.
