Description
A nutritious and delicious twist on the classic shepherd’s pie, made with sweet potatoes and lentils.
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 2 cups vegetable broth
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and chop the sweet potatoes, then boil them until tender.
- In a pan, heat olive oil and sauté the onion, carrots, celery, and garlic until softened.
- Add the lentils, thyme, rosemary, and vegetable broth to the pan. Simmer until the lentils are cooked.
- Drain the sweet potatoes and mash them with salt and pepper.
- In a baking dish, layer the lentil mixture and top with the mashed sweet potatoes.
- Bake in the oven for 25-30 minutes until the top is slightly golden.
Notes
- For a vegan version, ensure the vegetable broth is plant-based.
- Feel free to add other vegetables like peas or corn for extra flavor.
- This dish can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the pie
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Sweet Potato, Lentil, Shepherd's Pie, Healthy Recipe, Vegan Dish