Description
A delicious and hearty Sweet Potato & Lentil Shepherd’s Pie that is loved by everyone, perfect for a comforting meal.
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup lentils, rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and chop the sweet potatoes, then boil them in salted water until tender.
- In a large skillet, heat olive oil over medium heat and sauté onions, carrots, and celery until softened.
- Add garlic, thyme, and rosemary, and cook for another minute.
- Add lentils and vegetable broth, bring to a boil, then reduce heat and simmer until lentils are tender.
- Drain the sweet potatoes and mash them with salt and pepper.
- Spread the lentil mixture in a baking dish and top with the mashed sweet potatoes.
- Bake in the preheated oven for 25-30 minutes until the top is slightly golden.
Notes
- For a creamier mash, add a splash of plant-based milk to the sweet potatoes.
- This dish can be made ahead of time and reheated.
- Feel free to add other vegetables like peas or corn for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Sweet Potato, Lentil, Shepherd’s Pie, Vegan, Comfort Food