Lentil and Sweet Potato Shepherd’s Pie -

Shepherd’s Pie has long been a beloved comfort food, traditionally made with ground meat and topped with creamy mashed potatoes. This classic dish has been reimagined in countless ways, but one of the most comforting and delicious adaptations is the Cozy Lentil and Sweet Potato Shepherd’s Pie. This plant-based alternative is not only hearty and satisfying but also packed with nutrients, making it a perfect centerpiece for any meal, whether it’s a casual family dinner or a festive gathering.

Lentil and Sweet Potato Shepherd’s Pie

Discover the comforting delight of Cozy Lentil and Sweet Potato Shepherd's Pie, a nourishing plant-based twist on the classic dish. This hearty recipe combines protein-packed lentils with creamy sweet potatoes, creating a satisfying meal that supports a healthy lifestyle. Packed with nutrients, it's perfect for family dinners and gatherings. Explore the recipe's rich flavors, health benefits, and easy step-by-step guide to prepare this warm and fulfilling dish that everyone will love.

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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, combine the rinsed lentils with enough water to cover them by an inch. Bring to a boil, then decrease the heat and simmer uncovered for about 20-25 minutes, or until tender. Once cooked, drain the lentils 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, stirring frequently until softened. Then, add the garlic, diced carrots, and celery, continuing to cook for an additional 5-7 minutes, or until all vegetables are tender.

Add flavorings:

- Sprinkle in the dried thyme, tomato paste, and smoked paprika. Stir well and cook for another minute until the mixture is fragrant.

Combine lentils and vegetable broth:

- Gradually pour in the vegetable broth and soy sauce, then gently fold in the cooked lentils. Bring the mixture to a simmer and cook for about 10 minutes, allowing it to thicken slightly. Taste and adjust seasoning with salt and pepper as needed. Stir in the frozen peas, then remove the skillet from the heat.

Prepare the sweet potato topping:

- While the lentil filling simmers, place the cubed sweet potatoes in a pot and cover with water. Bring to a boil and cook until fork-tender, approximately 15-20 minutes. Drain and transfer the sweet potatoes to a mixing bowl.

Mash the sweet potatoes:

- To the cooked sweet potatoes, add milk, butter, and a pinch of salt and pepper. Mash together until the mixture is smooth and creamy. For an extra layer of flavor, incorporate a pinch of nutmeg if desired.

Assemble the Shepherd's Pie:

- Preheat your oven to 400°F (200°C). In a baking dish, spread the lentil filling evenly across the bottom. Carefully dollop the mashed sweet potatoes on top, using a spatula or fork to smooth the surface.

Bake:

- Place the baking dish in 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 the pie to cool for a few minutes before serving. Scoop into portions and enjoy your hearty and nutritious Lentil and Sweet Potato Shepherd’s Pie!

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

- Presentation Tips: Serve in individual bowls and garnish with fresh herbs like parsley for added color and flavor.