Description
Sweet Potato Lentil Shepherd’s Pie is a delightful vegetarian twist on the traditional shepherd’s pie, featuring hearty green lentils and creamy mashed sweet potatoes.
Ingredients
- Sweet Potatoes: 2 large sweet potatoes (about 1.5 lbs or 680 g)
- Green Lentils: 1 cup (uncooked)
- Onion: 1 medium onion, diced
- Garlic: 2 cloves, minced
- Carrots: 2 medium carrots, diced
- Celery: 2 celery stalks, diced
- Vegetable Broth: 3 cups
- Olive Oil: 2 tablespoons
- Dried Thyme: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Salt: To taste
Instructions
- Prepare the sweet potatoes by peeling and cutting them into chunks, then boil in salted water for 15-20 minutes until tender.
- Cook the lentils in a separate pot with vegetable broth for 20-25 minutes until tender.
- Sauté diced onion, minced garlic, diced carrots, and diced celery in olive oil for 5-7 minutes until softened.
- Combine the cooked lentils with the sautéed vegetables, thyme, black pepper, and salt, and cook for an additional 2-3 minutes.
- Preheat the oven to 400°F (200°C) and assemble the pie by spreading the lentil mixture in a baking dish and topping it with mashed sweet potatoes.
- Bake for 25-30 minutes until the top is golden brown and caramelized.
Notes
- Choose firm, blemish-free sweet potatoes for the best results.
- Consider adding fresh herbs or spices to enhance flavor.
- For a gluten-free option, ensure the vegetable broth is certified gluten-free.
- Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Sweet Potato, Lentil, Shepherd's Pie, Vegetarian, Comfort Food