Lentil and Sweet Potato Shepherd’s Pie

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Lentil and Sweet Potato Shepherd's Pie

Carlisa Krenek
This Lentil and Sweet Potato Shepherd's Pie is a hearty and comforting dish that's perfect for lunch or dinner. It features a savory lentil and vegetable filling topped with creamy mashed sweet potatoes, creating a delicious and nutritious meal.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Dairy Free, Dinner, Gluten Free, Lunch, Main Course, Sides
Cuisine Plant Based, Vegan
Servings 6 Servings
Calories 210 kcal

Equipment

  • Blue Pottery Serving Dish 8 X 8 Great for pot lucks, food gifting and entertaining.
  • Smokey Blue Dinnerware Everyday easy and natural style dishes for a cozy fall.
  • Large Pot
  • skillet
  • Potato Masher
  • Wooden Spoon
  • Oven

Ingredients
  

  • For the Filling:
  • 1 cup cooked brown or green lentils
  • 1 cup diced mushrooms
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup frozen peas
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • salt and pepper to taste
  • For the Topping:
  • 2 medium sweet potatoes peeled and cubed
  • ¼ cup unsweetened almond milk
  • salt and pepper to taste

Instructions
 

  • Cook the Lentils: In a pot, combine 1/2 cup of dry lentils with 1 1/2 cups of water. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until tender. Drain any excess liquid and set aside.
  • Prepare the Filling: In a skillet over medium heat, sauté the diced onion, carrots, celery, and mushrooms until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the cooked lentils, frozen peas, tomato paste, dried thyme, rosemary, salt, and pepper.
  • Cook for an additional 5 minutes to allow the flavors to meld.
  • Make the Sweet Potato Topping: In a pot, cover the peeled and cubed sweet potatoes with water. Bring to a boil and cook until tender, about 15 minutes. Drain the sweet potatoes and mash them with the unsweetened almond milk, salt, and pepper until smooth and creamy.
  • Assemble the Pie: Transfer the lentil and vegetable filling to a baking dish (8 x 8) or deep pie dish. Spread the mashed sweet potatoes evenly over the top.
  • Bake: Preheat your oven to 375°F (190°C). Bake the shepherd's pie for about 20-25 minutes, or until the sweet potato topping is lightly browned.
  • Serve: Remove the pie from the oven and let it cool for a few minutes before serving.

Notes

Notes:
Customize the Filling- Add other vegetables like corn, green beans, or spinach for extra flavor and nutrition.
Make Ahead: This shepherd's pie can be prepared in advance and stored in the refrigerator for up to 3 days before baking.
Freeze for Later: Bake the pie and let it cool completely. Cover and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven.
Time Saving:
Use pre-cooked lentils
Microwave Sweet Potatoes
Use Frozen Veggies
Batch Cooking-Double the recipe and freeze portions for easy assembling or reheating.

Nutrition

Serving: 1.5cupsCalories: 210kcalCarbohydrates: 43.5gProtein: 10gFat: 0.7gFiber: 15gSugar: 10g
Keyword Sweet Potato Shepherd's pie, wfpb sweet potato dinner
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