This Lentil Sweet Potato Shepherd’s Pie is quite possibly the most hearty and comforting vegetarian meal there ever was. A flavorful lentil stew is blanketed by a layer of mashed sweet potatoes and garnished with fresh thyme. This post is brought to you by Canadian Lentils as part of their #LoveALentil campaign. #sponsored
Granted, part of this tickled sense of satisfaction I’m feeling is because rain is such a scarcity in these parts, so whenever it does rain I feel like I have to stop whatever I’m doing and fully enjoy it because who knows when it will happen again. This drought is no bueno, folks.
One of the things I love making in cold weather is shepherd’s pie. Traditionally it’s comprised of a hearty ground beef stew covered in a blanket of mashed potatoes. But I actually prefer vegetarian versions since I’m not eating much meat these days.
I’m teaming up with Canadian Lentils today to bring you this nourishing lentil sweet potato shepherd’s pie. Lentils are an amazing stand in for meat here because they provide the substantial texture and filling protein that the meat usually provides. I made sure to bulk up the flavors here with tons of savory goodness in the form of fresh herbs, garlic and a dash of worchestershire sauce for good measure.
Lentil Sweet Potato Shepherd's Pie
This Lentil Sweet Potato Shepherd’s Pie is quite possibly the most hearty and comforting vegetarian meal there ever was. A flavorful lentil stew is blanketed by a layer of mashed sweet potatoes and garnished with fresh thyme.
- 3 sweet potatoes roasted and slightly cooled
- 2 tablespoons butter
- 1/4 cup milk
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 small onion diced
- 2 carrots diced
- 1 clove garlic minced
- 1 cup cooked lentils
- 1 teaspoon worcestershire sauce
- 1 cup vegetable broth
- 1 1/2 cups spinach
- 2 teaspoons fresh thyme chopped, plus more for garnish
- 1 bay leaf
- Salt and pepper to taste
Preheat oven to 375 degrees. Separate flesh of sweet potatoes from skins and place in a medium sized bowl. Discard skins. Mash together sweet potato with butter, milk and salt (I used an immersion blender to ensure smoothness). Set aside.
Heat olive oil in a pot over medium heat. Add onions and carrots and cook until onions are translucent, about 5-7 minutes. Add garlic and cook for another minute.
Add lentils, broth and worcestershire sauce to pot and bring to a simmer. Add spinach, thyme, bay leaf, salt and pepper and simmer until broth is absorbed. Discard bay leaf.
Transfer lentil mixture to 4 individual ramekins or a 1 quart baking dish and spread an even layer of sweet potato mixture on top. Bake for 20-25 minutes. Garnish with fresh thyme leaves if desired.