Hearty Lentil Shepherd's Pie with Sweet Potato Topping

Hearty Lentil Shepherd's Pie with Sweet Potato Topping ingredients

• 2 lbs sweet potatoes, peeled and chopped into 1-inch cubes
• 1/4 cup milk (dairy or non-dairy)
• 2 tbsp unsalted butter (or vegan butter)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 3 cloves garlic, minced
• 1 cup green or brown lentils, rinsed
• 4 cups vegetable broth
• 14.5 oz canned diced tomatoes, undrained
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce (use vegan if preferred)
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1 tsp salt
• 1/2 tsp black pepper

How to make Hearty Lentil Shepherd's Pie with Sweet Potato Topping

1. Preheat your oven to 375°F (190°C).
2. **For the Sweet Potato Topping:** Place the 2 pounds of peeled and chopped sweet potatoes into a large pot and cover them with cold water by about an inch. Add 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until the sweet potatoes are fork-tender.
3. Drain the sweet potatoes thoroughly and return them to the hot pot. Add 1/4 cup of milk and 2 tablespoons of unsalted butter. Mash until smooth and creamy. Season with 1/4 teaspoon of black pepper and adjust salt to taste. Set aside.
4. **For the Lentil Filling:** While the sweet potatoes cook, heat 2 tablespoons of olive oil in a large oven-safe Dutch oven or deep skillet over medium heat. Add 1 chopped yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened.
5. Stir in 3 minced garlic cloves, 1 teaspoon of dried thyme, and 1/2 teaspoon of dried rosemary, cooking for another 1 minute until fragrant. Do not allow the garlic to brown.
6. Add 1 cup of rinsed green or brown lentils, 4 cups of vegetable broth, 14.5 ounces of undrained canned diced tomatoes, 2 tablespoons of tomato paste, and 1 tablespoon of Worcestershire sauce to the pot. Stir well to combine all ingredients.
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
8. Remove the lid and stir in 1/2 cup of frozen peas and 1/2 cup of frozen corn. Cook for another 2-3 minutes, uncovered, allowing any remaining excess liquid to evaporate, until the filling is thick. Season the filling with 1 teaspoon of salt and 1/2 teaspoon of black pepper, tasting and adjusting as needed.
9. Pour the hot lentil filling into a 9x13-inch baking dish if you aren't using an oven-safe Dutch oven. Spread the filling evenly across the bottom.
10. Carefully spoon the mashed sweet potato topping over the lentil filling, spreading it out to the edges. You can create decorative swirls with the back of a spoon if desired for a nice presentation.
11. Bake in the preheated oven for 25-30 minutes, or until the filling is bubbly around the edges and the sweet potato topping is lightly golden brown on top.
12. Remove the shepherd's pie from the oven and let it rest for 10 minutes before serving. This allows the filling to set slightly, making it easier to serve cleanly.

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