Ingredients
2 large sweet potatoes, peeled and cubed
1 cup dry brown or green lentils, rinsed
3 cups vegetable broth
1 large onion, diced
2 carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons olive oil
1/2 cup frozen peas
Salt and pepper to taste
Instructions
Step 1: Boil the sweet potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and mash with a splash of olive oil or milk of choice.
Step 2: While potatoes cook, heat olive oil in a large skillet over medium heat. Sauté onion, carrots, and celery until softened, about 8 minutes.
Step 3: Add garlic, thyme, and rosemary to the skillet, cooking for another minute until fragrant. Stir in the tomato paste.
Step 4: Add the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender and liquid is mostly absorbed.
Step 5: Stir in the frozen peas and season the lentil mixture with salt and pepper. Preheat your oven to 400°F (200°C).
Step 6: Transfer the lentil mixture to a 9×9 inch baking dish. Spread the mashed sweet potatoes evenly over the top.
Step 7: Bake for 15-20 minutes until the filling is bubbly and the sweet potato top is slightly browned. Let cool for 5 minutes before serving.
Notes
Use vegetable broth for a fully vegan version. You can substitute sweet potatoes with yams for a deeper color.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Healthy Dinner
- Cuisine: British-inspired Plant-based
Nutrition
- Serving Size: 1 bowl
- Calories: 345
- Sugar: 9g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
Keywords: sweet potato and lentil shepherds pie, vegan shepherds pie, healthy dinner, lentil recipe, plant-based comfort food
