There is nothing more comforting than Shepherd’s Pie during those cold Fall days. We thought the twist of sweet potato would add the extra autumn twist. With Thanksgiving just around the corner, this recipe works as a side dish or the main course for your meatless feast. The best part about this recipe is it’s gluten free! It is perfect for a main Thanksgiving dish to serve to your gluten-free guests!  It’s hard to please every palate at your holiday feast, but trust us, you can’t go wrong with this one!

Gluten-Free Sweet Potato Shepherd’s Pie

2 Med-Large Sweet Potatoes
1/2 lb of Lentils, cooked and drained
1/2 Cup Vegetable Broth
1/2 Cup Soy milk
1 Onion
1 Carrot
1 Stalk of Celery
1 Glove of Garlic
1/2 tsp Sage
1/2 tsp Oregano
Salt and Pepper to taste

Earth Balance to taste

Preheat the oven to 400 degrees. Chop the potatoes, onion, carrots, and celery and set aside. In a pot boil the sweet potatoes until soft enough to mash. In another pot boil the carrots and celery for a few minutes until a little soft, about 6 minutes. Strain both and set aside. In a mixing bowl, combine the lentils, vegetable broth, boiled carrots and celery, garlic, and spices. Lay out this mixture in a casserole dish. In another mixing bowl, mash the sweet potatoes with soy milk, Earth Balance, salt and pepper. Layer the mashed sweet potatoes over the lentil mixture. Place in oven and bake for about 20 minutes or until the potatoes are a little dry on top.