Description
A wholesome and comforting twist on traditional shepherd’s pie, featuring a savory lentil filling topped with creamy mashed sweet potatoes.
Ingredients
Scale
- 2 cups sweet potatoes, peeled and diced
- 1 cup lentils, rinsed and drained
- 1 onion, chopped
- 2 carrots, diced
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup milk or non-dairy alternative (optional)
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Cook the lentils in vegetable broth according to package instructions until tender.
- Sauté chopped onion and diced carrots in olive oil over medium heat until soft.
- Stir in the cooked lentils, garlic powder, paprika, salt, and pepper into the sautéed vegetables.
- Boil the sweet potatoes until tender, then drain and mash with milk or non-dairy alternative until creamy.
- Spread the lentil mixture evenly in a baking dish, then top with the mashed sweet potatoes.
- Bake for 25-30 minutes until heated through and slightly golden on top.
- Garnish with fresh herbs before serving.
Notes
Feel free to add more vegetables like peas or bell peppers, and experiment with different spices or beans if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg