Name: Sweet Potato and Lentil Shepherd’s Pie Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Vegetarian
Ingredients: 2 large sweet potatoes (about 1.5 lbs or 680 g); Salt (to taste, for boiling); 1 cup green lentils (uncooked); 3 cups vegetable broth; 1 medium onion, diced; 2 cloves garlic, minced; 2 medium carrots, diced; 2 celery stalks, diced; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1/2 teaspoon black pepper; Salt (to taste)

Description

Sweet Potato and Lentil Shepherd’s Pie is a hearty and nutritious vegetarian dish, featuring a savory lentil and vegetable filling topped with creamy mashed sweet potatoes. Perfectly spiced with thyme and black pepper, this comforting pie is baked until golden and caramelized, making it an ideal meal for any season.

Ingredients

Scale

Sweet Potato Topping

2 large sweet potatoes (about 1.5 lbs or 680 g)
Salt (to taste, for boiling)

Lentil Filling

1 cup green lentils (uncooked)
3 cups vegetable broth
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon black pepper
Salt (to taste)

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Instructions

Prepare the Sweet Potatoes: Peel and cut the sweet potatoes into chunks. Boil them in salted water for 15-20 minutes or until tender. Drain and set aside.
Cook the Lentils: In a separate pot, cook the green lentils in vegetable broth over medium heat for 20-25 minutes until tender. Drain any excess liquid if required.
Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Cook for 5-7 minutes until the vegetables are softened and fragrant.
Combine Lentils and Vegetables: Add the cooked lentils to the sautéed vegetables along with dried thyme, black pepper, and salt to taste. Stir and cook for an additional 2-3 minutes to meld the flavors.
Assemble the Pie: Preheat the oven to 400°F (200°C). Spread the lentil and vegetable mixture evenly into a baking dish. Mash the cooked sweet potatoes until smooth and spread them on top of the lentil layer, creating an even topping.
Bake: Place the assembled pie in the preheated oven and bake for 25-30 minutes or until the sweet potato topping is golden brown and caramelized.

Notes

You can add a splash of plant-based milk or olive oil to the sweet potatoes while mashing for extra creaminess.
For added flavor, sprinkle some nutritional yeast or vegan cheese on top before baking.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
This recipe is naturally gluten-free and vegetarian.