Description
A cozy, plant-forward twist on a classic comfort dish, this Sweet Potato and Lentil Shepherd’s Pie is hearty enough for weeknights and special enough for guests.
Ingredients
- 1 cup dried brown or green lentils
- 3 cups water or low-sodium vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari
- 1½ cups vegetable broth
- 2–3 pounds sweet potatoes
- 2–3 tablespoons butter or olive oil
- 1/4 cup milk (or non-dairy milk)
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- Herbs (e.g., thyme, rosemary to taste)
Instructions
- Cook the lentils in water or broth for 20–25 minutes until tender but not mushy.
- While lentils simmer, sauté onions, carrots, and celery in a skillet until caramelized.
- Stir in tomato paste, soy sauce, vegetable broth, herbs, and cooked lentils, then reduce until thickened.
- Roast or boil sweet potatoes until tender, mash with butter or olive oil and milk until smooth.
- Spread the sweet potato mash over the lentil filling in a 9×9-inch baking dish.
- Bake at 375°F (190°C) for 25–30 minutes until edges bubble and topping begins to brown.
Notes
Use a ricer or food mill for the topping to prevent overworking and ensure a light, fluffy mash.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American