Description
Sweet Potato Lentil Shepherd’s Pie is a comforting, plant-based dish that combines creamy mashed sweet potatoes with hearty lentils and vibrant vegetables. This nutritious twist on the classic shepherd’s pie is perfect for cozy dinners, offering a delightful balance of flavors and textures that will warm your heart and satisfy your cravings.
Ingredients
Scale
- 2 medium sweet potatoes (about 400g)
- 1 cup green or brown lentils (200g)
- 2 medium carrots, diced (150g)
- 1 medium onion, diced (150g)
- 3 garlic cloves, minced
- 2 cups low-sodium vegetable broth (480ml)
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Peel and chop sweet potatoes into chunks. Boil in water until tender, about 15-20 minutes. Drain and set aside.
- In a large skillet over medium heat, add olive oil. Sauté onion, garlic, and carrots for about 5-7 minutes until softened.
- Stir in lentils, vegetable broth, thyme, rosemary, salt, and pepper. Simmer uncovered for 25-30 minutes until lentils are tender.
- Mash the sweet potatoes with salt and pepper to taste; incorporate olive oil or butter if desired.
- Layer the lentil mixture in a baking dish, then spread the mashed sweet potatoes on top.
- Preheat oven to 400°F (200°C) and bake for 20-25 minutes until heated through and slightly crispy.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Plant-based
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 280
- Sugar: 5g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg