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Welcome to our culinary journey through the heartwarming flavors of a Hearty Lentil & Sweet Potato Shepherd's Pie! This vegan twist on the classic comfort dish is packed with nutritious ingredients, making it an ideal option for both family dinners and meal prep. With its rich lentil filling and creamy sweet potato topping, this recipe not only satisfies hunger but also delights the palate. In this article, we will delve into the details of the recipe, explore the nutritional benefits, and share tips to elevate your cooking experience.

Savory Lentil and Sweet Potato Shepherd's Pie

Discover the ultimate spring comfort food with our Hearty Lentil & Sweet Potato Shepherd's Pie. This easy weeknight dinner is not only packed with protein-rich lentils and creamy sweet potatoes, but it also brings a cozy touch to your Easter brunch table. Perfect for meal prep or family gatherings, its a delicious vegan twist on a classic. Try it tonight and make mealtime special with this wholesome dish. Save this for later!
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Ingredients
  

For the filling:

1 cup dried green or brown lentils, rinsed

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 tablespoon tomato paste

2 tablespoons soy sauce or tamari (for gluten-free)

2 cups vegetable broth

1 cup frozen peas

Salt and pepper to taste

2 tablespoons olive oil

For the sweet potato topping:

4 medium sweet potatoes, peeled and cubed

3 tablespoons unsalted butter or plant-based butter

1/4 cup milk or plant-based milk

Salt and pepper to taste

Optional pinch of nutmeg

Instructions
 

Cook the Lentils: In a medium saucepan, combine the lentils with 3 cups of water. Bring to a boil, then reduce heat to a simmer. Cook for about 20-25 minutes until tender. Drain any excess water and set aside.

    Prepare the Sweet Potatoes: While the lentils are cooking, bring a pot of salted water to a boil. Add the sweet potato cubes and cook until fork-tender, about 15 minutes. Drain and return to the pot.

      Make the Sweet Potato Topping: Add butter and milk to the drained sweet potatoes. Mash until smooth and creamy. Season with salt, pepper, and a pinch of nutmeg if desired. Set aside.

        Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened.

          Combine Filling Ingredients: Stir in the cooked lentils, thyme, rosemary, tomato paste, soy sauce/tamari, and vegetable broth into the skillet. Bring the mixture to a simmer and cook for an additional 10 minutes, stirring occasionally. Add the frozen peas and season with salt and pepper to taste.

            Assemble the Pie: Preheat your oven to 400°F (200°C). In a large baking dish, spread the lentil and vegetable mixture evenly across the bottom. Top with the sweet potato mash, smoothing it out with a spatula or the back of a spoon.

              Bake: Place the assembled shepherd's pie in the preheated oven and bake for about 25-30 minutes, or until the top is slightly golden and the filling is bubbling around the edges.

                Serve: Allow to cool for a few minutes before serving. Enjoy this comforting dish warm, garnished with fresh herbs if desired!

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6