Description
This Delicious Sweet Potato Shepherd’s Pie is a wholesome, comforting dish featuring a savory lentil and vegetable filling topped with creamy mashed sweet potatoes. Perfect for a nutritious family meal, this recipe combines tender sautéed vegetables and seasoned lentils, baked to golden perfection with a flavorful herb blend.
Ingredients
Scale
Sweet Potato Topping
- 2 pounds sweet potatoes, peeled and cubed
- 2 tablespoons butter
- 1/4 cup milk
- Salt, to taste
- Pepper, to taste
Vegetable and Lentil Filling
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup cooked lentils
- 1 cup low-sodium vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the Sweet Potatoes: Peel and cube the sweet potatoes. Boil them in a large pot of water for 15-20 minutes or until fork-tender. Drain well, then mash with butter, milk, salt, and pepper until smooth and creamy.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion, carrots, and celery. Cook for about 10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Combine Lentils and Seasonings: Stir the cooked lentils and vegetable broth into the skillet with the sautéed vegetables. Add thyme, rosemary, salt, and pepper. Allow the mixture to simmer gently for 10 minutes, letting the flavors meld and the liquid reduce slightly.
- Assemble the Shepherd’s Pie: Preheat your oven to 400°F (200°C). Spread the lentil and vegetable mixture evenly in a baking dish. Top it with the mashed sweet potato layer, smoothing it out evenly over the lentil base.
- Bake to Perfection: Place the assembled dish uncovered in the preheated oven. Bake for 35-45 minutes until the sweet potato topping is golden brown and the filling is bubbling around the edges. Allow to cool slightly before serving.
Notes
- For extra creaminess, add a splash more milk or a dollop of sour cream to the mashed sweet potatoes.
- Feel free to use fresh herbs instead of dried for a more vibrant flavor.
- This dish can be made ahead and refrigerated; reheat covered with foil at 350°F (175°C) until warmed through.
- Use gluten-free vegetable broth to keep the recipe gluten-free if needed.
