Roasted Sweet Potato Lentil Shepherds Pie
A hearty and comforting vegetarian twist on the classic shepherd's pie, featuring a rich lentil filling and a creamy sweet potato topping.
Equipment
- 1 Baking Dish 9x13-inch
- 1 Large Skillet
- 1 Potato masher
Ingredients
Sweet Potato Topping
- 2 lbs sweet potatoes peeled and cubed
- 1 tbsp olive oil
- Salt to taste
Lentil Filling
- 1 cup green or brown lentils rinsed
- 1 large onion diced
- 2 carrots chopped
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 2 cups vegetable broth
- 1 cup frozen peas
- Salt and pepper to taste
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat. Add the diced onion and carrots, and sauté until tender. Stir in garlic, smoked paprika, and cumin, cooking for another minute. Add lentils and vegetable broth, bring to a simmer, cover, and cook until lentils are tender, about 25-30 minutes. Stir in frozen peas and season with salt and pepper.
- Preheat oven to 400°F. Spread cubed sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for 20-25 minutes or until tender. Mash until smooth, adding a splash of vegetable broth if needed.
- Lower oven temperature to 375°F. In a greased baking dish, spread the lentil filling evenly. Top with mashed sweet potatoes, spreading to cover completely. Use a fork to create peaks on the potatoes.
- Bake in the oven for 20-25 minutes, or until the top is golden and the filling is bubbling.
Serving
- Let the pie cool for a few minutes before slicing. Serve warm with a side salad or crusty bread.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: For extra flavor, add fresh thyme or rosemary to the lentil filling. Ingredient Substitutions: Use canned lentils to save time. How to Serve: Pair with a light salad or roasted vegetables. Storage & Freshness: Keeps well in the fridge for up to 3 days. Make-Ahead Tips: Prepare the filling and topping separately, assemble and bake when ready to eat.