Veggie Sweet Potato Shepherds Pie
This vegetarian twist on the classic shepherd's pie features a hearty filling of mixed vegetables and lentils, topped with a creamy sweet potato mash.
Ingredients - Serves 6
- Salt and pepper - To taste
- Dried thyme - 1 teaspoon
- Tomato paste - 2 tablespoons
- Vegetable broth - 1 cup
- Lentils - 1 cup, cooked
- Mixed vegetables (such as peas, corn, and green beans) - 2 cups
- Garlic - 3 cloves, minced
- Celery - 2 stalks, diced
- Carrots - 2 medium, diced
- Onion - 1 medium, diced
- Olive oil - 2 tablespoons
- Sweet potatoes - 4 large, peeled and cubed
Let's Get Started
- Preheat the oven to 375°F.
- Place the sweet potatoes in a large pot of boiling water and cook until tender, about 15 minutes. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
- Add the mixed vegetables, lentils, vegetable broth, tomato paste, thyme, salt, and pepper to the skillet. Stir well to combine. Cook for another 5 minutes.
- Transfer the vegetable mixture to a baking dish.
- Mash the cooked sweet potatoes with a fork or potato masher until smooth. Season with salt and pepper.
- Spread the mashed sweet potatoes evenly over the vegetable mixture in the baking dish.
- Bake for 25-30 minutes, or until the sweet potato topping is golden and the filling is bubbling.
- Let cool for a few minutes before serving. Enjoy!
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Calories: 350
- Fat: 8g
- Carbs: 60g
- Protein: 12g
- Sodium: 500mg
- Sugar: 10g
