I like a good shepherd’s pie. That luscious warm luscious filling under the pile of creamy potatoes. Mhhh.
Sometimes I just don’t have time for those extra steps and … well, time, required to creaming the potatoes and then baking the dish for another half an hour or longer.
This Lentil Shepherd’s Pie recipe makes use of all the components of a classic Shepherd’s Pie, but skips a few of those extra steps so you can get food on the table quicker.
Lentils sub in for the lamb for a lighter dinner option. The sweet potato overs great nutrients and is packed with flavor.
Lentil Shepherd’s Pie over Roasted Sweet Potato
sweet potatoes (1 per person)
2 Tbls olive oil
1 yellow onion
2 garlic cloves
2 tbls tomato paste
1 1/2 cups green lentils
4 cups veggie stock
2 tsp Worcestershire sauce (choose a vegan brand as desired)
2 tsp fresh thyme
10 oz bag mixed frozen veggies (see notes for using fresh veggies)
Pink salt and black pepper
Preheat the oven to 425 degrees. Slice the sweet potatoes in half lengthwise. Rub with olive oil, sprinkle with salt and pepper. Place cut side down in an ovenproof baking dish. Roast until fork tender, about 20 minutes.
Chop onions, mince garlic.
Warm 1 tablespoon of oil in a large skillet over medium heat. Saute the onion for about 5 minutes to lightly brown. Stir in garlic, tomato paste, lentils and thyme. Deglaze the pan with the broth and Worcestershire sauce. Bring to a simmer, cover for 20 minutes until the lentils are nearly tender. Remove lid, add in the frozen veggies and continue to simmer until lentils are to desired texture.
Remove roasted sweet potatoes from the oven, smash the insides lightly with a fork. Top with lentil mixture.
- If using fresh veggies, chop and sauté the fresh veggies with the onions, before adding in broth.
- Soaking the lentils makes them more bioavailable and shortens the cooking time.
- Serve the lentil mixture in a bowl on its own. Freeze any extra.