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. This post is brought to you by Canadian Lentils as part of their #LoveALentil campaign. #sponsored

lentil sweet potato shepherd's pieThanksgiving is over and I’m just about leftover-ed out. Ok. Maybe just one more slice of pie. But then I’m really done. And so ready for a salad.

lentil sweet potato shepherd's pie I hope all of you who celebrated had a wonderful feast with your loved ones and had time to reflect on everything you’re grateful for!

lentil sweet potato shepherd's pieOne thing I’m grateful for is the fact that it’s finally starting to cool down here in California. Oh hello fall, nice of you to join us. You’re just in time for winter to roll up.

lentil sweet potato shepherd's pieI’m sitting here with a nice cup of tea and a blanket wrapped around my shoulders, watching the raindrops fall outside my mom’s dining room window, and it is glorious.

lentil sweet potato shepherd's pieGranted, 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.

lentil sweet potato shepherd's pieBut the sudden chill in the air has also got me craving warm comfort food like no other. And it’s finally cool enough that I actually want to get the oven going on a regular basis.

lentil sweet potato shepherd's pieOne 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.

lentil sweet potato shepherd's pieI’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 pieMashed potatoes are incredible of course and would do well in this recipe too, but using sweet potatoes instead adds a wonderful autumnal color and it’s kind of the best.

lentil sweet potato shepherd's pieMy favorite way to make this lentil sweet potato shepherd’s pie is in kewt little individual ramekins, but if you don’t happen to have any you can also make this in a 1 quart baking dish.

lentil sweet potato shepherd's pie

lentil sweet potato shepherd's pie
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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.

Servings 4
Author Denisse Salinas

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.
  3. 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.
  4. 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.

 

 

 

 

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