In The Kitchen
Dutch Oven Plant-Based Cottage Pie with Sweet Potatoes
Description :
Inspired by traditional cottage and shepherd's pies, this vegan version uses lentils and imitation ground meat. It's topped with sweet potatoes, and cooked and baked in a Dutch oven to optimize flavor, streamline the method, and reduce cleanup. Leftovers are wonderful.
Ingredient :
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1 pound sweet potatoes
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¼ cup olive oil, divided
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1 medium onion, diced
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1 (12 ounce) package meatless ground beef substitute
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1 (12 ounce) package frozen peas and carrots
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1 ½ cups cooked lentils, drained
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1 cup low-sodium vegetable broth
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2 tablespoons tomato paste
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1 tablespoon vegan yeast extract
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salt and ground black pepper to taste
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2 tablespoons warm almond milk
Direction :
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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Peel sweet potatoes and cut into 1-inch rounds. Place on the prepared baking sheet and brush with 1 to 2 teaspoons oil.
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Bake in the preheated oven until tender, 10 to 15 minutes.
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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.
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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.
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Remove sweet potatoes from the oven and transfer to a mixing bowl. Reduce oven temperature to 375 degrees F (190 degrees C).
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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.
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Remove the Dutch oven from the stovetop and spread sweet potato mixture evenly over top.
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Bake uncovered in the preheated oven until bubbly and sweet potato topping has browned, about 35 minutes. Allow to cool slightly before serving.
