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Shepherd's Pie is a beloved traditional comfort food that has warmed hearts and homes for generations. Typically made with minced meat and topped with creamy mashed potatoes, this dish has been reimagined in countless ways to suit different dietary preferences. One such delightful adaptation is the Hearty Lentil & Sweet Potato Shepherd's Pie, a nutritious, plant-based alternative that retains all the comforting qualities of the original while being completely vegan.

Savory Lentil and Sweet Potato Shepherd's Pie

Warm up your fall evenings with a Hearty Lentil & Sweet Potato Shepherd's Pie that's sure to become a family favorite. This comforting vegan twist on a classic features savory lentils and creamy sweet potatoes, making it perfect for an easy weeknight dinner or a cozy gathering. Packed with flavor and nutrients, its a nourishing choice for everyone. Dont miss out—try it tonight for a heartwarming meal that satisfies!
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Ingredients
  

For the filling:

1 cup dried green or brown lentils, thoroughly rinsed

1 medium onion, finely diced

2 medium carrots, peeled and diced

2 celery stalks, trimmed and diced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 tablespoon tomato paste

2 tablespoons soy sauce or tamari (for gluten-free option)

2 cups vegetable broth

1 cup frozen peas

Salt and black pepper to taste

2 tablespoons olive oil

For the sweet potato topping:

4 medium sweet potatoes, peeled and cut into cubes

3 tablespoons unsalted butter or plant-based butter

1/4 cup milk or plant-based milk

Salt and black pepper to taste

A pinch of freshly grated nutmeg (optional)

Instructions
 

Cook the Lentils: In a medium saucepan, combine the rinsed lentils with 3 cups of water. Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. Cook the lentils for approximately 20-25 minutes, or until they are tender yet still hold their shape. Drain any excess water and set the lentils aside.

    Prepare the Sweet Potatoes: While the lentils are cooking, fill a pot with salted water and bring it to a boil. Add the cubed sweet potatoes to the pot and cook for about 15 minutes, or until they are fork-tender. Once cooked, drain the sweet potatoes and return them to the pot.

      Make the Sweet Potato Topping: To the drained sweet potatoes, add the butter and milk. Use a potato masher or fork to mash the sweet potatoes until they are smooth and creamy. Season with salt, pepper, and a pinch of nutmeg if you desire. Set the topping aside while you prepare the filling.

        Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion, garlic, carrots, and celery. Sauté the vegetables for about 5-7 minutes, stirring frequently, until they have softened and the onion is translucent.

          Combine Filling Ingredients: Stir the cooked lentils into the skillet with the sautéed vegetables. Then, add the thyme, rosemary, tomato paste, soy sauce/tamari, and vegetable broth. Bring the mixture to a simmer and allow it to cook for an additional 10 minutes, stirring occasionally. Finally, fold in the frozen peas and season the filling with salt and black pepper to taste.

            Assemble the Pie: Preheat your oven to 400°F (200°C). In a large baking dish, evenly spread the lentil and vegetable filling across the bottom. Gently spoon the sweet potato mash over the filling, smoothing it out with a spatula or the back of a spoon to create an even layer.

              Bake: Transfer the assembled shepherd's pie to the preheated oven and bake for about 25-30 minutes, or until the sweet potato topping is slightly golden and the filling is bubbling around the edges.

                Serve: Allow the shepherd's pie to cool for a few minutes before serving. Enjoy this comforting dish warm, optionally garnished with fresh herbs such as parsley or thyme for added flair!

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6