Dutch Oven Plant-Based Cottage Pie with Sweet Potatoes
Ingredients
- 1 pound sweet potatoes
- ¼ cup olive oil, divided
- 1 medium onion, diced
- 1 (12 ounce) package meatless ground beef substitute
- 1 (12 ounce) package frozen peas and carrots
- 1 ½ cups cooked lentils, drained
- 1 cup low-sodium vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon vegan yeast extract
- salt and ground black pepper to taste
- 2 tablespoons warm almond milk
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Peel sweet potatoes and cut into 1-inch rounds. Place on the prepared baking sheet and brush with 1 to 2 teaspoons oil.
- Bake in the preheated oven until tender, 10 to 15 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Stir in onion, then add the beef substitute, breaking it into crumbles as it cooks. Use a wooden spoon to break the beef substitute up further while sauteing and cook until onion is translucent, about 5 minutes.
- Add frozen peas and carrots, cooked lentils, vegetable broth, tomato paste, and yeast extract; mix until well combined and bring to a simmer. Simmer until thickened, about 5 more minutes, or until sweet potato topping is ready. Season with salt and pepper; it will be soupy.
- Remove sweet potatoes from the oven and transfer to a mixing bowl. Reduce oven temperature to 375 degrees F (190 degrees C).
- Mash sweet potatoes, and drizzle in remaining olive oil and almond milk. Whisk energetically with a fork, or use a stand mixer or hand mixer to fluff up the potatoes.
- Remove the Dutch oven from the stovetop and spread sweet potato mixture evenly over top.
- Bake uncovered in the preheated oven until bubbly and sweet potato topping has browned, about 35 minutes. Allow to cool slightly before serving.
Source
Original recipe: View Original