Sweet Potato and Lentil Shepherd’s Pie
A hearty and warm shepherd’s pie made with sweet potatoes and lentils, perfect for weeknights or guests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegan
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 cup lentils, rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Olive oil for sautéing
- Milk or plant-based milk for mashing (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Cook lentils with vegetable broth in a pot until tender.
- Heat olive oil in a skillet and sauté onion, carrots, and celery until soft. Add garlic, thyme, and rosemary.
- Mix cooked lentils with sautéed vegetables and season with salt and pepper.
- Boil sweet potatoes until fork-tender, then mash with milk (if using).
- Spread the lentil mixture in a baking dish, then top with mashed sweet potatoes.
- Bake for 25-30 minutes until the top is golden.
- Serve warm and enjoy!
Notes
Use evenly-sized sweet potato pieces for even cooking. Adjust salt and pepper according to taste.
Find it online: https://zestuni.site/sweet-potato-lentil-shepherds-pie/