Print

Sweet Potato & Lentil Shepherd’s Pie: Your Cozy Comfort Food Recipe

Print Recipe

★★★★★

5 from 130 reviews

This Sweet Potato & Lentil Shepherd’s Pie is a wholesome, cozy comfort food perfect for nourishing meals. It features a savory lentil and vegetable filling topped with creamy, mashed sweet potatoes baked to golden perfection. This plant-based, hearty dish offers great flavor, texture, and nutritious value — ideal for vegetarian and vegan diets seeking warmth and satisfaction.

Ingredients

Scale

For the Topping

  • 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

For the Filling

  • 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)

For Moisture and Flavor

  • 2 cups Vegetable Broth (Ensure it’s gluten-free if required)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the assembled dish.
  2. Cook Sweet Potatoes: Peel and chop the sweet potatoes, then boil them in salted water for about 15 minutes or until they are tender and easily pierced with a fork.
  3. Sauté Vegetables: In a skillet, heat olive oil over medium heat. Add chopped onions, carrots, and celery and sauté for 5-7 minutes until softened and translucent.
  4. Add Herbs and Garlic: Stir in minced garlic, fresh thyme, and fresh rosemary. Cook for an additional minute to release the aromatic flavors without burning the garlic.
  5. Simmer Lentils: Add rinsed lentils and vegetable broth to the skillet with the sautéed vegetables. Bring the mixture to a boil, then reduce heat and simmer gently for 20-25 minutes until the lentils are tender and most liquid has been absorbed.
  6. Mash Sweet Potatoes: Drain the cooked sweet potatoes and mash them until smooth. Season with salt and pepper to taste. Optionally, add a splash of plant-based milk to achieve a creamy texture.
  7. Assemble the Pie: Layer the cooked lentil mixture evenly in a baking dish. Spread the creamy mashed sweet potatoes over the lentil base, smoothing the top.
  8. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, until the topping is slightly golden and the filling is bubbly.
  9. Cool and Serve: Allow the shepherd’s pie to cool for a few minutes before serving to help it set and enhance flavors.

Notes

  • Optional: Garnish with fresh herbs such as parsley or thyme for added color and flavor.
  • You can substitute sweet potatoes with butternut squash for a different taste profile.
  • Plant-based milk can be added to mashed sweet potatoes for extra creaminess.
  • If fresh herbs are unavailable, dried thyme and rosemary work well as substitutes.
  • Vegetable broth should be checked for gluten-free status if required.

Keywords: sweet potato, lentils, shepherd's pie, vegetarian, comfort food, plant-based, healthy, baked casserole

Find it online: https://islawhite.com/sweet-potato-and-lentil-shepherds-pie-your-cozy-comfort-food-recipe/