Description
A hearty vegan Sweet Potato Shepherd’s Pie made with lentils, vegetables, and creamy mashed sweet potatoes. Perfect for a wholesome, plant-based dinner.
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 thyme
1 teaspoon rosemary
Salt and pepper to taste
2 tablespoons olive oil
Instructions
1. Preheat the oven to 400°F (200°C).
2. Peel and chop the sweet potatoes, then boil them until tender.
3. In a large pot, heat olive oil over medium heat and sauté onions, carrots, and celery until softened.
4. Add garlic, thyme, and rosemary, and cook for another minute.
5. Stir in the lentils and vegetable broth, bring to a boil, then reduce heat and simmer until lentils are cooked.
6. Drain the sweet potatoes and mash them with salt and pepper.
7. Spread the lentil mixture in a baking dish and top with the mashed sweet potatoes.
8. Bake in the preheated oven for 25–30 minutes until the top is slightly golden.
Notes
To make ahead, assemble and refrigerate for up to 3 days before baking. For extra crisp topping, brush with olive oil before baking.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Sweet Potato Shepherd’s Pie, Lentil Shepherd’s Pie, Healthy Casserole, Vegan Comfort Food, Nutritious Dinner