Name: Sweet Potato Shepherd’s Pie with Lentils Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Vegetarian
Ingredients: 2 pounds sweet potatoes, peeled and cubed; 2 tablespoons butter; 1/4 cup milk; 1 medium onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 1 cup cooked lentils; 1 cup low-sodium vegetable broth; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt, to taste; Black pepper, to taste

Description

This Delicious Sweet Potato Shepherd’s Pie is a hearty and nutritious vegetarian twist on the classic comfort food. Featuring a savory lentil and vegetable filling topped with creamy mashed sweet potatoes, this dish is perfect for a cozy family dinner. It is packed with wholesome ingredients, seasoned with fresh herbs, and baked to golden perfection.

Ingredients

Scale

Sweet Potato Topping

2 pounds sweet potatoes, peeled and cubed
2 tablespoons butter
1/4 cup milk

Filling

1 medium onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 cup cooked lentils
1 cup low-sodium vegetable broth
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt, to taste
Black pepper, to taste

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Instructions

Prepare the Sweet Potatoes: Peel and cube the sweet potatoes, then boil them in water for 15-20 minutes or until they are fork-tender. Drain and mash them with butter and milk until smooth and creamy.
Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion, carrots, and celery, and cook for about 10 minutes until the vegetables soften and become fragrant.
Make the Lentil Filling: Stir the cooked lentils and vegetable broth into the skillet with the sautéed vegetables. Season the mixture with thyme, rosemary, salt, and black pepper. Let it simmer for 10 minutes to meld the flavors.
Assemble the Pie: Preheat your oven to 400°F (200°C). Spread the lentil and vegetable mixture evenly in a baking dish. Carefully spoon and spread the mashed sweet potatoes over the lentil filling.
Bake to Perfection: Bake the assembled shepherd’s pie uncovered for 35-45 minutes until the top is golden brown and the filling is bubbling around the edges. Remove from oven and let it cool slightly before serving.

Notes

You can use plant-based butter and milk to keep the dish vegan.
Feel free to add other vegetables like peas or corn to the filling for added texture and flavor.
Leftovers can be refrigerated for up to 3 days and reheated in the oven to preserve the crispy top.
Using low-sodium vegetable broth helps control the salt content to your preference.