Description
A wholesome, plant-based take on a classic comfort food dish that delivers simplicity and nutrition in one hearty serving.
Ingredients
Scale
- 4 cups Sweet Potatoes
- 2 tablespoons Olive Oil
- to taste Salt
- to taste Pepper
- 1 cup Lentils
- 1 medium Onion
- 2 medium Carrots
- 2 stalks Celery
- 2 cloves Garlic
- 1 teaspoon Fresh Thyme
- 1 teaspoon Fresh Rosemary
- 2 cups Vegetable Broth
Instructions
- Prepare the Sweet Potatoes: Peel and dice the sweet potatoes into even-sized chunks. Boil them in a large pot of salted water until tender, about 15-20 minutes. Drain and mash with a bit of olive oil, salt, and pepper to taste.
- Cook the Lentils: While the sweet potatoes are cooking, rinse the lentils under cold water and then combine them with 3 cups of vegetable broth in another pot. Bring to a boil, then lower the heat and simmer until tender, about 20-25 minutes. Drain any excess liquid once cooked.
- Sauté the Vegetables: In a skillet, heat the remaining olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for about 5-7 minutes, or until the vegetables are soft.
- Combine Ingredients: Add the cooked lentils to the sautéed vegetables. Season with thyme, rosemary, salt, and pepper. Stir to combine everything and cook for another 5 minutes.
- Assemble the Pie: Preheat the oven to 400°F (200°C). In a large baking dish, spread the lentil and vegetable mixture on the bottom. Top with the mashed sweet potatoes, spreading evenly.
- Bake: Bake in the preheated oven for about 25-30 minutes, or until the top is lightly browned.
- Serve: Once baked, let it cool for a few minutes before serving. Enjoy your hearty shepherd’s pie piping hot.
Notes
This dish is kid-friendly and perfect for cozy nights or family gatherings. You can store leftovers in the refrigerator for 3-4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg