Description
This Sweet Potato and Lentil Shepherd’s Pie is a hearty, comforting vegan dish perfect for cozy nights. Featuring a savory lentil and vegetable filling topped with creamy mashed sweet potatoes, it combines nutritious ingredients into a delicious baked casserole that’s naturally gluten-free and full of wholesome flavors.
Ingredients
Scale
Vegetable Filling
- 1 cup Lentils (can be swapped with quinoa)
- 1 medium Onion (or use shallots)
- 2 medium Carrots (or zucchini)
- 2 stalks Celery (can be omitted)
- 2 cloves Garlic (or use garlic powder)
- 1 teaspoon Fresh Thyme (or dried thyme)
- 1 teaspoon Fresh Rosemary (or dried herbs)
- 2 cups Vegetable Broth (gluten-free if necessary)
- 2 tablespoons Olive Oil (or coconut oil or vegan butter)
- Salt to taste
- Pepper to taste
Mashed Sweet Potato Topping
- 3 medium Sweet Potatoes (or butternut squash)
- 1/4 cup Plant-Based Milk (optional for creaminess)
- Salt to taste
- Pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the assembled shepherd’s pie.
- Boil Sweet Potatoes: Boil the peeled and chopped sweet potatoes in a large pot of salted water for about 15 minutes until tender enough to mash.
- Sauté Vegetables: While the potatoes are boiling, heat olive oil in a skillet over medium heat and sauté diced onion, carrots, and celery for 5-7 minutes until softened.
- Add Aromatics: Stir in minced garlic, fresh thyme, and rosemary, cooking the mixture for an additional minute to release the herbs’ flavors.
- Simmer Lentils: Add rinsed lentils and vegetable broth to the skillet, bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes until lentils are cooked and the liquid has mostly absorbed.
- Mash Sweet Potatoes: Drain the boiled sweet potatoes and mash them in a bowl, seasoning with salt, pepper, and optional plant-based milk for creaminess.
- Assemble Pie: Spread the lentil filling evenly in a baking dish, then layer the mashed sweet potatoes on top, smoothing them out evenly.
- Bake: Bake the shepherd’s pie in the preheated oven for 25-30 minutes until the top is golden and bubbling.
- Cool and Serve: Allow the pie to cool slightly before serving to let the layers set for easier slicing.
Notes
- You can substitute quinoa for lentils if preferred for a different texture.
- Celery can be omitted if unavailable or not liked.
- Plant-based milk is optional but adds a nice creamy texture to the mashed sweet potatoes.
- This dish is naturally gluten-free and vegan, making it suitable for various dietary needs.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
