Lentil and Sweet Potato Shepherd’s Pie: A Hearty Vegetarian Delight

Today, we’re diving into the cozy, comforting world of classic comfort food with a healthy twist. Our Lentil and Sweet Potato Shepherd’s Pie is a vegetarian take on the traditional shepherd’s pie, featuring a rich and savory lentil and vegetable stew crowned with a layer of creamy, sweet mashed potatoes. This dish is baked to perfection, ensuring a slightly crispy top that contrasts beautifully with the soft, flavorful filling below. It’s a hearty, satisfying meal that promises warmth and comfort with every bite, making it perfect for chilly evenings or whenever you crave a touch of home-cooked goodness.

Ingredients:

For the Lentil and Vegetable Stew:

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 cup brown lentils, rinsed
• 3 cups vegetable broth
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 1 cup frozen peas

For the Mashed Sweet Potato Topping:

• 3 large sweet potatoes, peeled and cubed
• 2 tablespoons unsalted butter
• 1/4 cup milk (or a non-dairy alternative for a vegan version)
• Salt and pepper, to taste

Instructions:

Prepare the Stew:

Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.

Add the carrots and celery, cooking until slightly softened. Stir in the lentils, vegetable broth, diced tomatoes, and thyme. Season with salt and pepper.

Bring to a boil, then reduce the heat and simmer for about 25 minutes, or until the lentils are tender. Stir in the frozen peas and cook for an additional 5 minutes. Adjust seasoning as needed.

Make the Mashed Sweet Potato Topping:

While the stew simmers, place the sweet potatoes in a large pot of boiling water and cook until tender, about 15 minutes.

Drain the sweet potatoes and return them to the pot. Add the butter and milk, mashing until smooth and creamy. Season with salt and pepper.

Assemble and Bake:

Preheat your oven to 375°F (190°C).

Transfer the lentil and vegetable stew to a baking dish. Spread the mashed sweet potatoes evenly over the top.

Bake in the preheated oven for about 20 minutes, or until the topping is slightly crispy and golden.