Sweet Potato Lentil Shepherd’s Pie is healthy comfort food epitomized, and the ultimate one pot wonder.
Soak cashews in water overnight, or bring the water to a boil and soak the cashews for one hour.
Drain the cashews and blend with 1/3 cup water until smooth.
Mash the cashew cream with the sweet potatoes until smooth. Season to taste with salt and pepper.
Preheat the oven to 350F.
Combine the onions, garlic, celery, carrots, potatoes, lentils, broth, mushrooms and herbs in a Dutch oven. Cover and bring to a boil, then reduce to a simmer. Cook for 10-15 minutes, or until the vegetables and lentils are tender.
Whisk the arrowroot or cornstarch with the 2 tablespoons of water to create a slurry.
Add the peas, corn, starch slurry, Worcestershire sauce, salt, and pepper.
Top the filling with sweet potato topping and sprinkle with almonds.
Bake at 350F for 20-25 minutes.