Description
A hearty and nutritious shepherd’s pie made with lentils and sweet potatoes. Perfect for a cozy meal.
Ingredients
Scale
- 1 cup dried lentils
- 2 medium sweet potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 cup vegetable broth
- 1 tbsp tomato paste
- 1 tsp thyme
- 1 tsp rosemary
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook lentils in boiling water until tender, about 20 minutes. Drain and set aside.
- Boil sweet potatoes until soft, then mash with a bit of olive oil, salt, and pepper.
- Heat olive oil in a pan. Sauté onion, garlic, carrot, and celery for 5 minutes.
- Add cooked lentils, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Simmer for 10 minutes.
- Transfer the lentil mixture to a baking dish. Spread mashed sweet potatoes evenly on top.
- Bake for 20 minutes or until the top is slightly golden.
Notes
- You can substitute regular potatoes for sweet potatoes.
- Add more vegetables like peas or corn for extra nutrition.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg