Description
A hearty and comforting Shepherd’s Pie filled with protein-packed lentils and topped with creamy mashed sweet potatoes.
Ingredients
Scale
- 4 cups Sweet Potatoes
- 2 tablespoons Olive Oil
- Salt and Pepper to taste
- 1 cup Lentils
- 1 medium Onion
- 2 medium Carrots
- 2 stalks Celery
- 2 cloves Garlic
- 1 teaspoon Fresh Thyme
- 1 teaspoon Fresh Rosemary
- 2 cups Vegetable Broth
Instructions
- Prepare the Sweet Potatoes: Peel and chop sweet potatoes, boil in salted water until fork-tender (15-20 minutes), then mash with olive oil, salt, and pepper.
- Cook the Lentil Filling: In a skillet, heat olive oil, sauté onion until translucent, then add carrots, celery, garlic, thyme, and rosemary. Cook until softened (5-10 minutes).
- Add the Lentils: Stir in rinsed lentils and vegetable broth, simmer for 20-25 minutes until tender.
- Assemble the Dish: Preheat oven to 375°F (190°C). Layer lentil filling in a baking dish and top with mashed sweet potatoes.
- Bake: Bake for 25-30 minutes until the top is golden and crispy.
- Serve & Enjoy: Let cool slightly before serving warm.
Notes
For an extra crispy topping, broil the dish for the last 2-3 minutes of baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg