Sweet Potato & Lentil Shepherd’s Pie
A comforting and hearty shepherd's pie made with sweet potatoes and lentils, perfect for chilly evenings.
Servings: 6 servings
Calories: 350kcal
Ingredients
Vegetable Base
- 1 cup lentils, rinsed Any variety of lentils can be used.
- 1 large onion, chopped
- 2 large carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth Homemade or store-bought.
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Sweet Potato Topping
- 2 large sweet potatoes Peeled and chopped.
- 2 tablespoons olive oil For sautéing the vegetables.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Peel and chop the sweet potatoes into manageable pieces, then boil them in a pot of water until they are tender (about 15 minutes).
Cooking
- While the sweet potatoes are boiling, heat the olive oil in a large pot over medium heat.
- Add the chopped onion, diced carrots, and diced celery to the pot. Sauté these veggies until they start to soften, about 5-7 minutes.
- Stir in the minced garlic, thyme, and rosemary, cooking for another minute until the garlic is fragrant.
- Add the rinsed lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat to simmer until the lentils are cooked (about 20 minutes).
- Once the sweet potatoes are tender, drain them and mash them with salt and pepper to taste.
- Spread the lentil mixture evenly in a baking dish, then top it with the mashed sweet potatoes.
- Bake for 25-30 minutes until the top is slightly golden.
Notes
Consider adding red pepper flakes for heat or mixing in other veggies like spinach or peas. Top with cheese for extra flavor.