Lentil Shepherd’s Pie - alive magazine

Ingredients

• 1 Tbsp (15 mL) coconut oil
• 3 yellow onions, diced
• 5 garlic cloves, peeled and minced
• 1 tsp (5 mL) dried thyme leaves
• 1/2 tsp (2 mL) dried rosemary leaves
• 1/4 cup (60 mL) tomato paste
• 1/2 cup (125 mL) vegan red wine or vegetable broth
• 1 1/2 cups (350 mL) green lentils, rinsed
• 4 cups (1 L) vegetable broth
• 2 lbs (1 kg) sweet potato, peeled and roughly chopped
• 1/4 cup (60 mL) tahini
• 1 Tbsp (15 mL) low-sodium soy sauce or tamari
• 1 Tbsp (15 mL) balsamic vinegar
• 1/2 tsp (2 mL) freshly ground black pepper
• 2 Tbsp (30 mL) vegan butter
• 1 Tbsp (15 mL) nutritional yeast
• 1 Tbsp (15 mL) maple syrup
• 1/4 tsp (1 mL) kosher salt
• 1/4 cup (60 mL) plant-based milk of choice