Description
A comforting, plant-based twist on classic shepherd’s pie, featuring a savory lentil filling topped with creamy mashed sweet potatoes.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, peeled and cubed
- 1 cup brown lentils, rinsed
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup unsweetened almond milk
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Boil sweet potatoes in salted water until tender, about 15 minutes, then drain and mash with almond milk, salt, and pepper.
- In a large skillet, heat olive oil over medium heat. Sauté onion and carrots until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in lentils, vegetable broth, tomato paste, thyme, smoked paprika, salt, and pepper. Bring to a simmer, cover, and cook for 20-25 minutes until lentils are tender and liquid is absorbed.
- Spread the lentil mixture evenly in a baking dish. Top with mashed sweet potatoes, smoothing with a fork.
- Bake for 20-25 minutes until the top is lightly golden. Let cool for 5 minutes before serving.
Notes
You can customize the seasonings to taste.