Lentil & Sweet Potato Shepherd’s Pie

Ingredients

• 2 oz (60 g) sweet potato, peeled and cubed
• 1 tbsp (5 g) nutritional yeast
• 1/4 tsp (1.5 g) fine salt, plus black pepper
• 1 tsp (5 ml) olive oil
• 1 1/2 oz (40 g) diced onion
• 2 oz (60 g) diced carrots
• 3 1/2 oz (100 g) cooked green lentils
• 4 oz (120 g) extra-firm tofu, crumbled
• 1/2 tsp dried thyme
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 2 tbsp (30 g) Quick Pickled Red Onions (p. 64), to serve

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Method

1. Preheat oven to 400°F (200°C). Boil the sweet potato for 10–12 minutes, until tender, then mash with the nutritional yeast, salt, and pepper.
2. Heat the oil in a skillet. Cook the onion and carrots for 3–4 minutes, until the edges catch color. Stir in the lentils, tofu, thyme, and garlic powder.
3. Spoon the filling into a 6-inch (16 cm) baking dish and spread the mash on top. Dust with the smoked paprika.
4. Bake for 12–15 minutes, until lightly golden. Rest for 5 minutes so the filling settles.
5. Serve with the pickled onions on the side.