Name: Sweet Potato & Lentil Shepherd’s Pie: Your Cozy Comfort Food Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Vegetarian
Ingredients: 4 cups Sweet Potatoes (Substitute with butternut squash for a different flavor); 2 tablespoons Olive Oil (Can swap with coconut oil or vegan butter); Salt, to taste; Pepper, to taste; 1 cup Lentils (Can be replaced with cooked quinoa or chickpeas); 1 medium Onion (Opt for shallots for a milder taste); 2 medium Carrots (Zucchini can be used for a lighter texture); 2 stalks Celery (Can be omitted if not available); 2 cloves Garlic (Use garlic powder as a substitute if needed); 1 teaspoon Fresh Thyme (Dried herbs can be used instead); 1 teaspoon Fresh Rosemary (Dried herbs can serve as a substitute); 2 cups Vegetable Broth (Ensure it’s gluten-free if required)

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Introduction

This Sweet Potato & Lentil Shepherd’s Pie is the ultimate cozy comfort food, perfect for chilly evenings. Packed with hearty lentils and topped with creamy mashed sweet potatoes, it offers a nourishing and flavorful twist on a classic dish.

The image shows a thick slice of baked dish with two main layers on a white plate with grey circular stripes. The bottom layer is a soft, orange mashed vegetable, while the top layer is a golden, slightly crispy crust with darker brown spots, topped with small chopped green herbs scattered evenly. Next to the baked slice is a serving of cooked lentils mixed with small bits of the same orange vegetable, all resting on a white marbled surface. Two metal forks are placed diagonally on the back left edge of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups Sweet Potatoes (can substitute with butternut squash)
2 tablespoons Olive Oil (can swap with coconut oil or vegan butter)
Salt, to taste
Pepper, to taste
1 cup Lentils (can be replaced with cooked quinoa or chickpeas)
1 medium Onion (shallots can be used for a milder taste)
2 medium Carrots (zucchini can be used for a lighter texture)
2 stalks Celery (optional)
2 cloves Garlic (garlic powder as a substitute if needed)
1 teaspoon Fresh Thyme (dried herbs can be used instead)
1 teaspoon Fresh Rosemary (dried herbs can serve as a substitute)
2 cups Vegetable Broth (ensure gluten-free if required)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Peel and chop the sweet potatoes, then boil them in salted water for about 15 minutes or until tender.
Step 2: While the potatoes cook, heat olive oil in a skillet over medium heat. Sauté chopped onion, carrots, and celery for 5-7 minutes until softened.
Step 3: Add minced garlic, thyme, and rosemary to the skillet. Cook for another minute until fragrant.
Step 4: Rinse the lentils and add them along with vegetable broth to the skillet. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the lentils are tender and the mixture thickens.
Step 5: Drain the cooked sweet potatoes and mash them with salt, pepper, and optional plant-based milk for extra creaminess.
Step 6: Spread the lentil filling evenly in a baking dish, then layer the mashed sweet potatoes on top.
Step 7: Bake in the preheated oven for 25-30 minutes until the topping is slightly golden and the filling is bubbly.
Step 8: Allow the shepherd’s pie to cool for a few minutes before serving. Garnish with fresh herbs if desired.

Tips & Variations

Try swapping sweet potatoes with butternut squash for a unique flavor.
Use coconut oil or vegan butter instead of olive oil for a different richness.
Replace lentils with quinoa or chickpeas for a protein variation.
Omit celery if unavailable, or substitute carrots with zucchini to lighten the texture.
Add a splash of plant-based milk to the mashed sweet potatoes for extra creaminess.
Top with fresh herbs like parsley or chives before serving for added color and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave individual portions. This dish can also be frozen for up to 1 month; thaw overnight before reheating.

How to Serve

A thick slice of lentil shepherd’s pie sits on a white plate with dark swirling lines, placed on a white marbled surface. The bottom layer is a mix of cooked green lentils and small orange carrot cubes, soft and slightly glossy. On top is a smooth, bright orange mashed layer, slightly browned and crispy at the edges, topped with fresh chopped green herbs in the center. The layers are clearly visible, showing a hearty and rustic dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils can be used to save time. Reduce the simmering time as the lentils are already cooked. Rinse and drain them well before adding to the skillet with the vegetable broth.

Is this recipe vegan and gluten-free?

Yes, this recipe is naturally vegan. To keep it gluten-free, ensure you use gluten-free vegetable broth and avoid any added ingredients containing gluten.