Quick way to grow 4-Step Sweet Potato & Lentil Shepherd’s Pie
This hearty Sweet Potato & Lentil Shepherd's Pie is a quick and satisfying vegetarian meal, perfect for a cozy dinner. With a flavorful lentil base and a fluffy sweet potato topping, it's a comforting dish for the whole family.
Equipment
- fork
- microwave
- oven-safe baking dish
- large skillet
- peeler
Ingredients
Sweet Potato Topping
- 4 medium sweet potatoes
- 0.5 cup unsweetened plant milk
- 0.5 tsp salt
- 0.25 tsp black pepper
Lentil Filling
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 medium carrots diced
- 2 medium celery stalks diced
- 2 cloves garlic cloves minced
- 15 oz canned lentils drained and rinsed
- 1.5 cups vegetable broth
- 14.5 oz canned crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 0.5 tsp dried rosemary
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Sweet Potato Topping
- Poke sweet potatoes with a fork, then microwave them for 5-7 minutes until soft. Peel and mash them with plant milk, salt, and pepper until smooth.
- Preheat your oven to 375°F (190°C) and grab an oven-safe baking dish.
Lentil Filling
- Heat olive oil in a large skillet over medium heat. Sauté onion, carrots, and celery for 5-7 minutes until softened.
- Add garlic and cook for 1 more minute until fragrant. Stir in lentils, vegetable broth, crushed tomatoes, tomato paste, thyme, rosemary, salt, and pepper.
- Bring the mixture to a simmer and cook for 10-15 minutes, or until the sauce thickens slightly.
Assembly & Bake
- Spoon the lentil filling into the baking dish. Spread the mashed sweet potatoes evenly over the top of the lentil mixture.
- Bake for 20-25 minutes, or until the sweet potato topping is lightly browned and the filling is bubbly. Let it rest for a few minutes before serving.
Notes
For extra flavor, you can add a pinch of smoked paprika to the lentil filling. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.