Description
A comforting, plant-based shepherd's pie featuring a savory lentil and vegetable base topped with a smooth, caramelized sweet potato mash.
Ingredients
2 lbs sweet potatoes, peeled and cubed
1.5 cups dry brown or green lentils, rinsed
1 large onion, diced
2 large carrots, diced
2 cloves garlic, minced
3 cups vegetable broth
1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
2 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste
Instructions
Step 1: Preheat your oven to 400°F (200°C).
Step 2: Place cubed sweet potatoes in a large pot of water. Bring to a boil and cook for 15-20 minutes until tender. Drain and mash with 1 tablespoon of olive oil and a pinch of salt.
Step 3: While potatoes cook, heat the remaining olive oil in a large skillet over medium heat. Add onion and carrots, sautéing for 5-7 minutes.
Step 4: Stir in the garlic, thyme, and rosemary, and cook for 1 minute until fragrant.
Step 5: Add the lentils, vegetable broth, and tomato paste. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes, or until lentils are tender and most liquid is absorbed.
Step 6: Stir in the balsamic vinegar and season with salt and pepper to taste.
Step 7: Pour the lentil mixture into a 9x13 inch baking dish. Spread the mashed sweet potatoes evenly over the top.
Step 8: Use a fork to create decorative ridges on the potato surface.
Step 9: Bake for 20 minutes, or until the sweet potato topping is slightly browned and the edges are bubbling.
Notes
If the lentil mixture is too thin, stir in a teaspoon of cornstarch mixed with water and simmer for an extra two minutes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Vegetarian & Vegan
- Cuisine: British-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 345
- Sugar: 9g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
