Description
A comforting and nutritious plant-based shepherd’s pie made with sweet potatoes and lentils.
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup lentils, rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and chop the sweet potatoes into small chunks.
- Boil the chopped sweet potatoes in water for about 15 minutes until tender.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes until softened.
- Add the minced garlic, thyme, and rosemary to the pot and stir, cooking for another minute.
- Stir in the rinsed lentils and vegetable broth. Bring to a boil, then reduce to a simmer for 20-25 minutes until the lentils are tender.
- Drain the sweet potatoes and return them to the pot. Mash with salt and pepper until smooth.
- Spread the lentil mixture into a baking dish, then spoon the mashed sweet potatoes on top.
- Bake for 25-30 minutes until slightly golden and edges are bubbling.
Notes
This dish freezes well and can be prepared ahead of time.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: shepherd's pie, sweet potato, lentil, vegetarian, comfort food