For a richer flavor, try adding a splash of red wine to the lentil mixture while simmering. If you don't have almond milk, any plant-based milk alternative will work well in the sweet potato topping. Feel free to experiment with different vegetables in the filling, such as mushrooms, celery, or parsnips.
Dutch Oven Plant-Based Cottage Pie with Sweet Potatoes
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PREP TIME20 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 10 mins
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SERVING6 People
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VIEWS3
A comforting and hearty vegan twist on a classic, this cottage pie features a rich lentil and plant-based 'meat' filling, crowned with a beautifully browned sweet potato topping. Cooked entirely in a Dutch oven for maximum flavor and minimal cleanup, it's the perfect dish for a cozy night in.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Fiber10 g
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Protein8 g
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Saturated Fat1 g
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Sodium378 mg
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Sugar6 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. (Prep time: 5 minutes)
02
StepPeel sweet potatoes and cut into 1-inch rounds. Place on the prepared baking sheet and brush with 1 to 2 teaspoons oil. (Prep time: 10 minutes)
03
StepBake in the preheated oven until tender, 10 to 15 minutes. (Cook time: 10-15 minutes)
04
StepMeanwhile, 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. (Cook time: 10 minutes)
05
StepAdd 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. (Cook time: 5 minutes)
06
StepRemove sweet potatoes from the oven and transfer to a mixing bowl. Reduce oven temperature to 375 degrees F (190 degrees C). (Prep time: 2 minutes)
07
StepMash 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. (Prep time: 5 minutes)
08
StepRemove the Dutch oven from the stovetop and spread sweet potato mixture evenly over top. (Prep time: 3 minutes)
09
StepBake uncovered in the preheated oven until bubbly and sweet potato topping has browned, about 35 minutes. Allow to cool slightly before serving. (Cook time: 35 minutes)
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