Lentil and Sweet Potato Shepherd’s Pie

Introduction

Looking for a hearty, meat-free twist on the classic shepherd’s pie? This Lentil and Sweet Potato Shepherd’s Pie is a game-changer that’ll satisfy both vegetarians and meat-lovers alike. By combining protein-rich lentils with creamy sweet potatoes, we’re creating a comforting dish that’s not only nutritious but also incredibly flavorful. I’ve perfected this recipe through countless test runs, ensuring it delivers that same cozy comfort food feeling you’d expect from the traditional version.

Ingredients

For the filling:

• 2 cups green or brown lentils, rinsed
• 1 large onion, diced
• 3 carrots, diced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

For the topping:

• 3 large sweet potatoes, peeled and cubed
• 1/4 cup milk (plant-based works great too)
• 2 tablespoons butter or olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Cook the lentils in a large pot of water until tender but not mushy, about 20-25 minutes. Drain and set aside.
2. Meanwhile, boil the sweet potatoes until fork-tender, about 15 minutes.
3. Preheat your oven to 375°F (190°C).
4. In a large skillet, sauté onions, carrots, and celery until softened, about 5-7 minutes.
5. Add garlic and tomato paste, cooking for another minute until fragrant.
6. Stir in the cooked lentils, vegetable broth, thyme, and rosemary. Simmer for 10 minutes until the mixture thickens.
7. While the filling simmers, mash the sweet potatoes with milk, butter, garlic powder, salt, and pepper until smooth.
8. Transfer the lentil mixture to a 9×13 baking dish, spreading it evenly.
9. Top with the mashed sweet potatoes, creating peaks with a fork for crispy edges.
10. Bake for 25-30 minutes until the top is lightly golden and the edges are bubbling.

Cook Time and Serving Size

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6-8 portions

Recipe Notes

• Make sure not to overcook the lentils – they should maintain their shape while being tender.
• For a creamier sweet potato topping, add more milk gradually until you reach your desired consistency.
• This dish freezes beautifully for up to 3 months. Just thaw overnight in the refrigerator and reheat in the oven.
• To save time, you can prepare the sweet potato topping while the lentils cook.
• For extra protein, feel free to add mushrooms to the filling – they provide a wonderful meaty texture.
• If the top browns too quickly during baking, cover with foil and continue cooking until heated through.