Description
A cozy and comforting twist on a classic, this Sweet Potato Shepherd’s Pie swaps the traditional potato topping for creamy mashed sweet potatoes over a savory lentil and vegetable filling.
Ingredients
Scale
- 3 large sweet potatoes, peeled and chopped
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup green peas (frozen or fresh)
- 1 (15-ounce) can lentils, rinsed and drained
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 cup unsweetened almond milk
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until soft.
- Stir in tomato paste, thyme, rosemary, salt, and pepper. Add peas, lentils, and broth. Simmer for 10 minutes until thickened.
- Transfer the filling into a greased baking dish and spread evenly.
- In a mixing bowl, mash cooked sweet potatoes with almond milk and a pinch of salt until smooth.
- Spread the mashed sweet potatoes over the filling in the dish.
- Bake uncovered for 25–30 minutes, until the top is golden and bubbly.
- Let rest for 5 minutes before serving. Enjoy warm.
Notes
- Roasting the sweet potatoes adds more depth of flavor.
- Use fresh herbs for a stronger aroma if available.
- Simmer filling until thick to avoid a watery base.
- Leftovers taste even better the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 8g
- Sodium: 510mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: sweet potato shepherd’s pie, vegetarian shepherd’s pie, lentil shepherd’s pie, comfort food, easy weeknight dinner