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Lentil Sweet Potato Shepherd’s Pie

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A hearty vegetarian shepherd’s pie with a savory lentil, mushroom, and vegetable filling beneath creamy mashed sweet potatoes. This comforting casserole is ideal for family dinners, meal prep, and make-ahead meals.

Ingredients

  • 3 pounds sweet potatoes, peeled and cubed
  • 3 tablespoons unsalted butter or olive oil
  • 1/3 cup milk or unsweetened plant-based milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups cooked brown or green lentils
  • 8 ounces cremini or button mushrooms, chopped
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 cup frozen peas
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 1/2 cups vegetable broth
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon dried rosemary or 1 1/2 teaspoons chopped fresh rosemary
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water, optional for thickening
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste

Instructions

  1. Place the peeled and cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil, reduce to a steady simmer, and cook for about 15 minutes or until completely tender when pierced with a fork.
  2. Drain the sweet potatoes thoroughly and return them to the warm pot. Add the butter or olive oil and milk, then mash until smooth and creamy. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
  3. While the sweet potatoes cook, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook for 5 to 7 minutes, stirring occasionally, until they begin to soften.
  4. Add the mushrooms and cook for another 6 to 8 minutes, until they release their moisture and begin to brown.
  5. Add the garlic, tomato paste, thyme, rosemary, and smoked paprika. Cook for about 1 minute, stirring constantly, until fragrant and the tomato paste darkens slightly.
  6. Stir in the cooked lentils, vegetable broth, and soy sauce or tamari. Bring to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until the vegetables are tender and the mixture has reduced to a thick, spoonable consistency.
  7. If the filling remains too loose, stir in the optional cornstarch slurry and simmer for 1 to 2 minutes until thickened. Fold in the frozen peas and cook for another 1 to 2 minutes. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, or additional seasoning to taste.
  8. Preheat the oven to 400°F (200°C). Transfer the lentil filling to a 9-by-13-inch baking dish and spread it into an even layer.
  9. Spoon the mashed sweet potatoes over the lentil mixture and gently spread them all the way to the edges. Drag a fork across the surface to create ridges that can brown during baking.
  10. Bake for 20 to 25 minutes, until the filling is bubbling around the edges and the sweet potato topping is hot. For additional browning, broil for 1 to 3 minutes while watching carefully.
  11. Remove from the oven and let the shepherd’s pie rest for 5 to 10 minutes before dividing into 6 portions and serving.

Notes

  • For a vegan version, use olive oil or plant-based butter, unsweetened plant-based milk, and vegan vegetable broth and seasonings.
  • Brown or green lentils work best because they retain their shape. Canned lentils can be used after draining and rinsing thoroughly.
  • Corn, green beans, spinach, parsnips, or zucchini can be added for extra vegetables.
  • Replace some or all of the sweet potatoes with regular potatoes for a less sweet topping.
  • A splash of balsamic vinegar or vegetarian Worcestershire-style sauce can add deeper savory flavor to the filling.
  • The assembled pie can be covered and refrigerated before baking. Allow additional baking time when cooking directly from the refrigerator.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze the cooled, well-wrapped shepherd’s pie for up to 3 months and thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://thefamilycooking.com/lentil-sweet-potato-shepherds-pie/