Description
This Sweet Potato Lentil Shepherd’s Pie is a hearty and wholesome vegan dish perfect for a comforting meal. It features a savory lentil and vegetable filling topped with creamy mashed sweet potatoes, baked to golden perfection. Packed with plant-based protein and rich flavors, it’s an excellent alternative to traditional shepherd’s pie.
Ingredients
Scale
Sweet Potato Mash
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon vegan butter or olive oil
- Salt and pepper, to taste
- 2 tablespoons nutritional yeast (optional)
Lentil Filling
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 celery stalk, diced
- 1 cup brown or green lentils, rinsed
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup peas (fresh or frozen)
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the shepherd’s pie later.
- Cook and Mash Sweet Potatoes: Place the peeled and cubed sweet potatoes in a large pot, cover with water, and bring to a boil. Cook for 15–20 minutes until tender. Drain and mash the sweet potatoes with vegan butter or olive oil, salt, pepper, and nutritional yeast if using. Set aside.
- Sauté Vegetables: While the sweet potatoes are cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion, minced garlic, diced carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and aromatic.
- Cook Lentils: Add rinsed lentils, vegetable broth, tomato paste, dried thyme, dried rosemary, and bay leaf to the skillet. Bring to a simmer, then reduce the heat and cook for 20–25 minutes until the lentils are tender and most of the liquid is absorbed.
- Season and Add Peas: Remove the bay leaf. Stir in the peas and season the lentil mixture with salt and pepper to taste.
- Assemble the Pie: Transfer the lentil vegetable mixture into a baking dish and spread it evenly. Top the filling with the mashed sweet potatoes, spreading thoroughly to cover the lentils completely.
- Bake: Place the baking dish in the preheated oven and bake for 20–25 minutes, until the sweet potato topping is lightly browned and the filling is bubbling.
- Cool and Serve: Allow the shepherd’s pie to cool for a few minutes before serving. This helps the layers set for easier slicing and enhances flavors.
Notes
- You can substitute vegan butter with olive oil for a dairy-free option.
- Use fresh or frozen peas based on availability.
- For added flavor, sprinkle some fresh herbs like parsley before serving.
- This dish can be prepared a day in advance and reheated before serving.
- If you prefer a thicker mash topping, reduce the amount of broth used to cook lentils slightly.
