Lentil and Sweet Potato Shepherd’s Pie -

In the world of comfort food, few dishes can rival the warmth and satisfaction of a shepherd's pie. Traditionally made with ground meat and topped with creamy mashed potatoes, shepherd's pie is a beloved classic that evokes feelings of nostalgia and home-cooked goodness. However, as the culinary landscape evolves, many are seeking plant-based alternatives that offer the same hearty satisfaction without sacrificing flavor. Enter the Cozy Lentil and Sweet Potato Shepherd’s Pie, a delightful twist on the traditional recipe that marries hearty lentils with the natural sweetness of mashed sweet potatoes.

Lentil and Sweet Potato Shepherd’s Pie

Discover the ultimate comfort food with this Cozy Lentil and Sweet Potato Shepherd’s Pie! This hearty twist on the classic recipe features nutritious lentils and naturally sweet mashed sweet potatoes, making it a perfect choice for both family dinners and meal prep. Packed with protein, fiber, and essential vitamins, this plant-based dish is rich in flavor and satisfaction. Follow step-by-step instructions to create a wholesome meal that brings warmth and joy to your table. Enjoy the delightful fusion of flavors and textures that will please everyone, from kids to discerning palates.

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Ingredients

For the lentil filling:

1 cup green or brown lentils, rinsed and drained

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 tablespoon tomato paste

1 teaspoon smoked paprika

4 cups vegetable broth

1 tablespoon soy sauce or tamari

Salt and pepper to taste

1 cup frozen peas

For the sweet potato topping:

2 large sweet potatoes, peeled and cubed

1/4 cup milk (dairy or non-dairy)

2 tablespoons butter (or plant-based alternative)

Salt and pepper to taste

Pinch of nutmeg (optional)

Instructions

Prepare the lentil filling:

- In a medium saucepan, add the lentils and cover them with water. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, until tender. Drain and set aside.

Sauté vegetables:

- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened. Add the garlic, carrots, and celery, and cook for another 5-7 minutes until the vegetables are tender.

Add flavorings:

- Stir in the dried thyme, tomato paste, and smoked paprika, cooking for another minute until fragrant.

Combine lentils and vegetable broth:

- Pour in the vegetable broth and soy sauce. Stir in the cooked lentils and bring to a simmer. Cook for about 10 minutes, allowing it to thicken slightly. Season with salt and pepper to taste. Fold in the frozen peas and remove from heat.

Prepare the sweet potato topping:

- While the lentil mixture is simmering, place the sweet potatoes in a pot and cover them with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and transfer to a mixing bowl.

Mash the sweet potatoes:

- Add milk, butter, salt, and pepper to the cooked sweet potatoes. Mash until smooth and creamy. If desired, add a pinch of nutmeg for extra flavor.

Assemble the Shepherd's Pie:

- Preheat the oven to 400°F (200°C). In a baking dish, spread the lentil filling evenly at the bottom. Carefully spoon the mashed sweet potatoes over the top, smoothing it out with a spatula or fork.

Bake:

- Transfer the baking dish to the preheated oven and bake for 25-30 minutes, or until the top is slightly golden and the filling is bubbling at the edges.

Serve:

- Allow to cool for a few minutes before serving. Enjoy your hearty and nutritious Lentil and Sweet Potato Shepherd’s Pie!

Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings