Description
A comforting Sweet Potato & Lentil Shepherd’s Pie made with roasted sweet potatoes and a savory lentil filling.
Ingredients
Scale
- 4 cups Sweet Potatoes
- 2 tablespoons Olive Oil
- to taste Salt
- to taste Pepper
- 1 cup Lentils
- 1 medium Onion
- 2 medium Carrots
- 2 stalks Celery
- 2 cloves Garlic
- 1 teaspoon Fresh Thyme
- 1 teaspoon Fresh Rosemary
- 2 cups Vegetable Broth
Instructions
- Peel and roughly chop 4 cups sweet potatoes, place in a pot, cover with water, bring to a simmer and cook until tender, about 15–20 minutes, drain and mash with 1 tablespoon olive oil, salt and pepper to taste.
- While the potatoes cook, heat 1 tablespoon olive oil in a skillet, add 1 medium onion, 2 medium carrots and 2 stalks celery, all diced, and cook over medium, stirring occasionally, until softened, about 8 minutes.
- Stir in 2 cloves minced garlic, 1 cup lentils, 1 teaspoon fresh thyme and 1 teaspoon fresh rosemary, stir for 1 minute until fragrant.
- Pour in 2 cups vegetable broth, bring to a simmer, reduce heat and cook the lentils until tender and most of the liquid is absorbed, about 20–25 minutes; season with salt and pepper.
- Taste the lentil mixture and adjust seasoning, transfer it to a baking dish, spread mashed sweet potatoes over the top, smooth with a spatula.
- Bake at 400°F until the top is lightly browned and edges bubble, about 20–25 minutes, then put under the broiler for 2–3 minutes if you want a deeper color, watching it closely.
- Let rest for 10 minutes before serving so the filling settles.
- Serve generous portions into bowls or straight onto plates; a simple green salad or roasted greens brightens the plate.
- If you want to make this ahead, assemble but don’t bake, cover tightly and refrigerate up to 24 hours, then add 10–15 minutes to the baking time from cold, or reheat leftovers in a 350°F oven until warmed through.
Notes
This pie is forgiving with swaps; if you do not have lentils, cooked quinoa or chickpeas work too. Leftovers reheat beautifully.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg