Vegan Sweet Potato Shepherd’s Pie

Ingredients

• 1/8 c (30 mL) pomegranate Juice
• 1 tsp (5 mL) dried thyme
• 1/2 tsp (2.5 mL) dried rosemary
• 1/2 tsp (2.5 mL) garlic powder
• 3 c (210 g) white button or cremini mushrooms, diced
• 1 onion, diced
• 1 carrot, diced
• 3 sticks celery, diced
• 1/8 c (15 g) whole-wheat pastry flour
• 3 1/2 tbsp (53 mL) reduced sodium tamari
• 1 tsp (5 mL) vegan Worcestershire sauce (optional)
• 2 tbsp (32 g) tomato paste
• 2 1/2 c (495 g) cooked brown or green lentils
• 2/3 c (89 g) frozen peas
• 2 c (400 g) sweet potatoes, cooked and cubed
• 2/3 tbsp (10 mL) reduced-sodium tamari
• 1 tsp (5 mL) fresh thyme
• 1/8 tsp (0.6 mL) nutmeg
• 1/8 tsp (0.6 mL) ground black pepper
• 1/3 c (36 g) breadcrumbs
• 1/8 tsp (0.6 mL) iodized salt