Description
A hearty vegan shepherd’s pie made with lentils and topped with creamy mashed sweet potatoes. Rich, comforting, and perfect for cozy evenings.
Ingredients
2 large sweet potatoes
1 cup lentils, rinsed
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons olive oil
Instructions
1. Peel and chop the sweet potatoes, then boil in salted water until tender. Drain and set aside.
2. Heat olive oil in a large pot. Sauté onions, carrots, and celery for 7 to 8 minutes until softened.
3. Add garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
4. Add lentils and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes until lentils are tender and most of the liquid is absorbed.
5. Mash the cooked sweet potatoes with salt and pepper. Optionally add plant milk or olive oil for creaminess.
6. Preheat oven to 400°F (200°C). Spread lentil mixture in a baking dish. Top with mashed sweet potatoes and smooth out.
7. Bake for 25 to 30 minutes until golden. Let cool slightly before serving.
Notes
Add chili flakes to the lentil filling for a spicier kick.
Top with vegan cheese before baking for extra flavor.
Can be made ahead and stored in the refrigerator for up to 3 days.
Freeze leftovers in individual portions for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the pie
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg