Lentil & Vegetable Shepherd's Pie

Name: Lentil & Vegetable Shepherd's Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 200 g Lentils; 2 medium carrots; 2 stalks celery; 1 medium onion; 2 clove garlic; 400 g diced tomatoes; 250 ml vegetable broth; 800 g sweet potatoes; 30 ml olive oil; 5 g thyme; 5 g salt; 2 g pepper

A vegetarian twist on shepherd's pie, featuring a hearty lentil and vegetable base topped with a creamy sweet potato mash. Dairy-free and comforting.

Total: 1 h
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 385
Protein: 14 g
Fat: 9 g
Carbs: 62 g

Ingredients

for 4 servings

Lentils200 g
carrots2 medium
celery2 stalks
onion1 medium
garlic2 clove
diced tomatoes400 g
vegetable broth250 ml
sweet potatoes800 g
olive oil30 ml
thyme5 g
salt5 g
pepper2 g

Method

5 steps

Peel and boil sweet potatoes until tender, then mash until smooth.
Sauté onion, garlic, carrots, and celery in olive oil until softened.
Add lentils, diced tomatoes, vegetable broth, thyme, salt, and pepper to the pan; simmer for 20 minutes until lentils are cooked.
Transfer the lentil mixture to a baking dish and spread the mashed sweet potatoes evenly on top.
Bake at 200C for 20 minutes until the top is golden brown.