Sweet Potato and Lentil Shepherd’s Pie

• 2 cups diced sweet potatoes
• 1 cup dried green lentils, rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 cup diced carrots
• 3 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp thyme
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Boil sweet potatoes in salted water until tender, then mash and set aside.
3. 3 In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.
4. 4 Add lentils, carrots, thyme, smoked paprika, salt, and pepper. Stir well.
5. 5 Pour in vegetable broth and bring to a simmer. Cover and cook until lentils are tender, about 20 minutes.
6. 6 Stir in frozen peas and cook until heated through.
7. 7 Transfer lentil mixture to a greased baking dish. Top with mashed sweet potatoes and optional cheese.
8. 8 Bake uncovered for 20-25 minutes, or until the top is golden brown.
9. 9 Let rest for 5 minutes before serving.

Equipment

• Baking dish
• Oven
• Skillet
• Pot

Variations

• Add diced zucchini or corn for extra veggies.
• Use red lentils for a creamier texture.

Substitutions

• Replace sweet potatoes with regular potatoes.
• Substitute vegetable broth with chicken broth for a non-vegetarian version.

Pairings

• A crisp Chardonnay complements the earthy flavors.
• Sparkling water with a squeeze of lime for a refreshing drink.

Nutrition

Tips

• Customize with herbs like rosemary or sage for extra flavor.
• For a vegan option, skip the cheese or use a vegan alternative.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake until heated through.

Serving Suggestions

• Serve with a fresh green salad for a balanced meal.
• Pairs well with a side of garlic bread.

FAQ