Description
Sweet Potato & Lentil Shepherd’s Pie is a cozy, plant-based comfort dish made with savory lentils, tender vegetables, and a creamy mashed sweet potato topping baked until golden and satisfying.
Ingredients
2 large sweet potatoes, peeled and chopped
1 cup dried lentils, rinsed
1 onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups vegetable broth
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt, to taste
Black pepper, to taste
Instructions
Preheat oven to 400°F.
Boil sweet potatoes in salted water until fork-tender, about 12–15 minutes. Drain and mash with salt and pepper.
Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened.
Add garlic, thyme, and rosemary and cook for 1 minute until fragrant.
Stir in lentils and vegetable broth. Bring to a boil, then reduce heat and simmer until lentils are tender and thickened, about 20–25 minutes.
Season lentil mixture with salt and pepper.
Spread lentil mixture evenly in a baking dish. Top with mashed sweet potatoes.
Bake uncovered for 25–30 minutes until lightly golden on top.
Rest for 5 minutes before serving.
Notes
Brown or green lentils work best for texture.
Can be assembled ahead and baked later.
Freezes well for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 slice
- Calories: 410 kcal
- Sugar: 9 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 15 g
- Protein: 18 g
- Cholesterol: 0 mg