Vegetarian Lentil Shepherds Pie (Printable)
Wholesome lentils and veggies topped with creamy sweet potato mash for a hearty vegetarian dish.
# What You'll Need:
→ Sweet Potato Mash
01 - 2 pounds sweet potatoes, peeled and cut into chunks
02 - 2 tablespoons unsalted butter (or olive oil for vegan)
03 - ¼ cup milk (or plant-based milk for vegan)
04 - Salt and freshly ground black pepper, to taste
→ Lentil Filling
05 - 2 tablespoons olive oil
06 - 1 medium yellow onion, finely chopped
07 - 2 cloves garlic, minced
08 - 2 medium carrots, diced
09 - 2 celery stalks, diced
10 - 1 cup brown or green lentils, rinsed
11 - 2 cups vegetable broth (gluten-free if needed)
12 - 2 tablespoons tomato paste
13 - 1 tablespoon soy sauce or tamari
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried rosemary
16 - 1 bay leaf
17 - 1 cup frozen peas
18 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat oven to 400°F.
02 - Place sweet potatoes in a large pot of salted water. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until tender.
03 - Drain sweet potatoes and mash with butter and milk until smooth. Season with salt and pepper. Set aside.
04 - While potatoes cook, heat olive oil in a large skillet over medium heat. Add onion, garlic, carrots, and celery; sauté for 5 to 7 minutes until softened.
05 - Stir in lentils, tomato paste, soy sauce, thyme, rosemary, bay leaf, and vegetable broth. Bring to a simmer. Cover and cook for 25 to 30 minutes, stirring occasionally, until lentils are tender and most liquid is absorbed.
06 - Remove bay leaf. Stir in frozen peas and season filling with salt and pepper to taste.
07 - Transfer lentil mixture to an 8-inch square baking dish. Spoon sweet potato mash evenly over filling.
08 - Bake for 20 minutes or until the top is lightly golden.
09 - Allow to cool for 5 minutes before serving.
# Expert Advice:
01 -
- It's genuinely filling and satisfying enough that meat eaters won't feel like they're missing anything.
- The golden sweet potato topping is so creamy and buttery it feels indulgent, but it's actually wholesome.
- One dish, mostly hands-off cooking, and it comes together in just over an hour.
- Leftovers taste even better the next day when all the flavors have had time to get to know each other.
02 -
- Don't add the peas until the very end, or they'll turn grayish and lose their fresh taste. They only need the residual heat to warm through.
- If your filling looks too watery after the lentils are cooked, let it simmer uncovered for a few extra minutes to evaporate the liquid before transferring to the baking dish.
- The sweet potato mash will thicken slightly as it cools, so don't worry if it seems softer than you'd expect when you first make it.
03 -
- If you want a crispier, more golden top, brush the sweet potato mash with a little melted butter or oil before baking, and maybe sprinkle a pinch of sea salt on top.
- Make sure your sweet potatoes are actually tender before mashing, not just soft on the outside. A truly cooked sweet potato will mash with almost no effort.
- Taste the lentil filling one more time before you assemble everything. This is your last chance to adjust the seasoning, and it makes all the difference in the final dish.