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Sweet Potato Lentil Shepherd’s Pie Recipe

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4.9 from 95 reviews

This Sweet Potato & Lentil Shepherd’s Pie is a hearty and wholesome comfort food perfect for cozy evenings. Featuring a rich lentil and vegetable filling topped with creamy mashed sweet potatoes, it is a nutritious, vegan, and flavorful twist on the classic shepherd’s pie.

Ingredients

For the Topping

  • 4 cups Sweet Potatoes (Substitute with butternut squash for a different flavor)
  • 2 tablespoons Olive Oil (Can swap with coconut oil or vegan butter)
  • to taste Salt
  • to taste Pepper

For the Filling

  • 1 cup Lentils (Can be replaced with cooked quinoa or chickpeas)
  • 1 medium Onion (Opt for shallots for a milder taste)
  • 2 medium Carrots (Zucchini can be used for a lighter texture)
  • 2 stalks Celery (Can be omitted if not available)
  • 2 cloves Garlic (Use garlic powder as a substitute if needed)
  • 1 teaspoon Fresh Thyme (Dried herbs can be used instead)
  • 1 teaspoon Fresh Rosemary (Dried herbs can serve as a substitute)

For Moisture and Flavor

  • 2 cups Vegetable Broth (Ensure it's gluten-free if required)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pie.
  2. Boil Sweet Potatoes: Boil the sweet potatoes in salted water for about 15 minutes or until tender enough to mash smoothly.
  3. Sauté Vegetables: Heat olive oil in a skillet over medium heat and sauté the onions, carrots, and celery for 5-7 minutes until soft and fragrant.
  4. Add Herbs and Garlic: Add minced garlic, fresh thyme, and rosemary to the pan, cooking for another minute to release their aromas.
  5. Cook Lentils: Stir in rinsed lentils and pour in the vegetable broth. Bring the mixture to a boil, then reduce heat and simmer uncovered for 20-25 minutes until lentils are tender and liquid is mostly absorbed.
  6. Mash Sweet Potatoes: Drain the sweet potatoes, mash them with olive oil, season with salt and pepper, and add a splash of plant-based milk for creaminess if desired.
  7. Assemble Pie: Transfer the lentil mixture into a baking dish, spreading it evenly. Spoon the mashed sweet potatoes on top, smoothing the surface.
  8. Bake: Place the baking dish in the oven and bake for 25-30 minutes until the topping is slightly golden and bubbly around the edges.
  9. Cool and Serve: Remove from the oven and allow to cool for about 10 minutes before serving to set the layers and enhance flavors.

Notes

  • Butternut squash can substitute sweet potatoes in the topping for a different flavor.
  • Vegan butter or coconut oil are great alternatives to olive oil for the topping.
  • Lentils can be swapped with cooked quinoa or chickpeas for variety.
  • Shallots provide a milder flavor alternative to onions.
  • Zucchini can replace carrots for a lighter texture in the filling.
  • Omit celery if unavailable without greatly affecting the dish.
  • Use dried herbs if fresh thyme and rosemary are not accessible, adjusting quantities as dried herbs are more concentrated.
  • Ensure vegetable broth is gluten-free if dietary restrictions require it.
  • Adding plant-based milk to mashed sweet potatoes adds extra creaminess and softness.

Find it online: https://ameliameals.com/sweet-potato-lentil-shepherds-pie-recipe/