Description
This Delicious Sweet Potato Shepherd’s Pie is a comforting, nutritious twist on the classic dish, featuring creamy mashed sweet potatoes atop a hearty, savory lentil and vegetable filling. Perfect for a family meal, it’s packed with wholesome ingredients and rich flavors, finished with a golden baked topping.
Ingredients
Scale
Sweet Potato Topping
- 2 pounds sweet potatoes, peeled and cubed
- 2 tablespoons butter
- 1/4 cup milk
Lentil Filling
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup cooked lentils
- 1 cup low-sodium vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Sweet Potatoes: Peel and cube the sweet potatoes. Boil them in water until fork-tender, about 15 to 20 minutes. Drain and mash them with butter and milk until smooth and creamy.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add chopped onion, carrots, and celery, sautéing for about 10 minutes until the vegetables are softened and fragrant.
- Combine Lentils and Broth: Stir the cooked lentils and vegetable broth into the sautéed vegetables. Season with thyme, rosemary, salt, and pepper, then simmer the mixture for 10 minutes to meld the flavors.
- Assemble the Pie: Preheat the oven to 400°F (200°C). Spoon the lentil and vegetable mixture evenly into a baking dish. Spread the mashed sweet potatoes evenly over the top, smoothing the surface.
- Bake the Pie: Bake the assembled shepherd’s pie uncovered for 35 to 45 minutes, or until the sweet potato topping is golden brown and crispy on the edges. Remove from oven and let rest slightly before serving.
Notes
- You can enhance the mashed sweet potatoes by adding a pinch of nutmeg or cinnamon for a subtle sweet warmth.
- For a vegan version, substitute butter with vegan butter or olive oil and use a plant-based milk alternative.
- Ensure the vegetable broth is low-sodium to control the saltiness of the dish.
- Leftover shepherd’s pie can be refrigerated for up to 3 days or frozen for up to 2 months.
- Adding a sprinkle of grated cheese on top before baking can add richness if not keeping it vegan.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
