Description
A hearty, vegetarian twist on classic shepherd’s pie, featuring savory lentils and vegetables topped with a creamy sweet potato and Parmesan crust.
Ingredients
Scale
For the Crust:
- 1 cup dried brown lentils, rinsed
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 1/4 cup milk or cream
- Salt and black pepper to taste
- 1/2 cup frozen peas
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Boil sweet potatoes in salted water until tender, about 15 minutes. Drain and mash with butter, milk, and 1/4 cup Parmesan until smooth. Season with salt and pepper.
- While potatoes cook, heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; sauté until softened, about 8 minutes. Stir in garlic and cook for 1 minute.
- Add lentils, vegetable broth, tomato paste, thyme, salt, and pepper to the skillet. Bring to a simmer, cover, and cook for 20-25 minutes until lentils are tender. Stir in peas and adjust seasoning.
- Transfer lentil mixture to a baking dish. Spread sweet potato mash evenly over the top. Sprinkle with remaining Parmesan.
- Bake for 25-30 minutes until top is golden and bubbly. Let cool for 5 minutes before serving.
Notes
You can customize the seasonings to taste.