Moroccan Spiced Vegan Shepherd’s Pie

Classic comfort food with a Middle Eastern twist. Creamy lentils spiced with cumin and coriander topped with a fluffy sweet potato mash | Gluten Free + Vegan

2 pounds sweet potato, peeled and cut into quarters
2-3 tablespoons olive oil, divided
1/2 cup white onion diced
1/2 teaspoon salt + more to taste
1 teaspoon fresh ginger chopped
1 teaspoon fresh garlic crushed or chopped
1 medium medium carrot, about 6 inches long peeled and diced
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon cinnamon powder
2 tablespoons tomato paste
1 cup | 240 ml vegetable stock, aim for a lower sodium stock
1 14 oz can brown lentils, rinsed & drained
1/2 teaspoon cumin seeds
optional chopped fresh cilantro/coriander for topping

View the full recipe at A Saucy Kitchen →