Description
This Sweet Potato and Lentil Shepherd’s Pie is a comforting, plant-based twist on the classic dish, perfect for cozy nights. Made with hearty lentils simmered in aromatic herbs and topped with creamy mashed sweet potatoes, it’s a nutritious and satisfying meal that’s both gluten-free and vegan-friendly.
Ingredients
Scale
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
Topping
- 3 medium Sweet Potatoes (or butternut squash)
- 1/4 cup Plant-Based Milk (optional for creaminess)
- Salt, to taste
- Pepper, to taste
- 1 tablespoon Olive Oil or Vegan Butter (optional, for mashed potatoes)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the assembled pie.
- Boil Sweet Potatoes: Peel and chop the sweet potatoes, then boil them in a large pot of salted water for about 15 minutes until tender and easily pierced with a fork.
- Sauté Vegetables: While the potatoes are boiling, heat olive oil in a skillet over medium heat. Add diced onion, carrots, and celery, sautéing for 5-7 minutes until softened.
- Add Aromatics: Stir in minced garlic, fresh thyme, and rosemary, cooking for about one additional minute to release their fragrant flavors.
- Cook Lentils: Add rinsed lentils and vegetable broth to the skillet. Bring to a gentle boil, then reduce heat and simmer for 20-25 minutes until lentils are tender and the mixture has thickened.
- Mash Potatoes: Drain the sweet potatoes and mash them in a bowl. Season with salt, pepper, and optional plant-based milk for extra creaminess. Add a bit of olive oil or vegan butter if desired to enhance texture.
- Assemble Pie: In a baking dish, layer the lentil filling evenly. Spread the mashed sweet potatoes on top, smoothing the surface with a spatula.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, until the top is golden and the filling is bubbling around the edges.
- Rest and Serve: Allow the shepherd’s pie to cool slightly for 5-10 minutes before serving to let the flavors meld and make it easier to slice.
Notes
- Substitute quinoa for lentils if preferred for a different texture and flavor.
- Omit celery if unavailable or disliked; the dish will still be flavorful.
- Use butternut squash instead of sweet potatoes for a variation on the topping.
- For a richer mash, add a tablespoon of vegan butter or olive oil when mashing the sweet potatoes.
- This dish is naturally gluten-free and vegan, perfect for a variety of dietary preferences.
- Leftovers keep well refrigerated for 3-4 days and can be reheated in the oven or microwave.
