Lentil and Sweet Potato Shepherd's Pie
Perfect for cozy family dinners or meal prep for the week, this dish offers a healthy alternative to traditional shepherd's pie.
Ingredients
- 1 cup dried green or brown lentils rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 carrot diced
- 1 celery stalk diced
- 1 cup mushrooms chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons tomato paste
- 1 cup frozen peas
- 1 large sweet potato peeled and cubed
- 1/4 cup non-dairy milk optional, for creamier mash
- 1 tablespoon vegan butter or olive oil
Instructions
- Directions:
- Preheat the oven to 400°F (200°C).
- In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender. Drain any excess liquid and set aside.
- While lentils cook, heat olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery, and sauté for 5 minutes, or until softened.
- Add mushrooms, thyme, rosemary, salt, and pepper, and cook for another 5 minutes. Stir in tomato paste and frozen peas, then add the cooked lentils, mixing well.
- In another pot, boil the sweet potato until soft, about 10-15 minutes. Drain and mash with non-dairy milk and vegan butter or olive oil until smooth and creamy. Add salt and pepper to taste.
- Spread the lentil mixture in an even layer in a baking dish. Spoon the mashed sweet potato over the top, spreading it evenly.
- Bake for 20 minutes or until the sweet potato is golden and slightly crispy on top.