Sweet Potato and Lentil Shepherd’s Pie

Sweet Potato and Lentil Shepherd’s Pie


Sweet Potato and Lentil Shepherd’s Pie

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If you're looking for a hearty and wholesome meal that's both nutritious and delicious, then Sweet Potato and Lentil Shepherd's Pie is the perfect recipe for you. 

This dish is a modern take on the classic shepherd's pie, which traditionally contains lamb or beef, but this vegetarian version is just as satisfying and flavorful.

The combination of sweet potatoes and lentils makes for a great source of fiber, vitamins, and protein. Sweet potatoes are an excellent source of vitamin A, which is important for eye health, and lentils are rich in iron, which is crucial for maintaining healthy blood. 

The addition of vegetables like carrots and peas also provides a good dose of vitamins and minerals.

This recipe is great for anyone looking to reduce their meat consumption or for vegetarians who want a comforting and filling meal. It's also a great option for those who are on a tight budget, as lentils and sweet potatoes are affordable ingredients that can easily be found at most grocery stores.


For the filling:

1 cup of green lentils, rinsed
2 tablespoons of olive oil
1 onion, diced
2 cloves of garlic, minced
2 carrots, peeled and diced
1 celery stalk, diced
1 cup of vegetable broth
1 tablespoon of tomato paste
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
Salt and pepper, to taste
1 cup of frozen peas
For the topping:
2 large sweet potatoes, peeled and chopped
2 tablespoons of butter
1/4 cup of milk
Salt and pepper, to taste

Preparation Method:

  1. Preheat your oven to 375°F.

  2. Start by cooking the lentils. Place the rinsed lentils in a medium-sized saucepan and cover them with water. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes or until the lentils are tender. Drain and set aside.

  3. In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery and cook for about 5-7 minutes or until the vegetables are softened.

  4. Add the cooked lentils to the skillet, along with the vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Bring to a simmer and cook for another 5 minutes, stirring occasionally.

  5. Add the frozen peas to the skillet and stir to combine. Cook for another 2-3 minutes or until the peas are heated through. Remove from heat.

  6. To make the topping, place the chopped sweet potatoes in a large pot and cover them with water. Bring to a boil and cook for about 15-20 minutes or until the sweet potatoes are tender.

  7. Drain the sweet potatoes and return them to the pot. Add the butter, milk, salt, and pepper and mash until smooth.

  8. Spread the lentil mixture evenly in the bottom of a large casserole dish. Spoon the sweet potato mash on top of the lentil mixture, spreading it out to the edges.

  9. Place the casserole dish in the oven and bake for 25-30 minutes or until the top is golden brown and the filling is heated through.

  10. Serve the Sweet Potato and Lentil Shepherd's Pie hot, garnished with chopped fresh herbs if desired.

Common Questions and Answers:

  1. Can I make this recipe ahead of time? 
    Yes, you can prepare the lentil mixture and sweet potato mash in advance, then assemble the pie just before baking. You can also store any leftovers in the fridge for up to three days.

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