Description
A comforting vegan shepherd’s pie made with sweet potatoes and a hearty lentil vegetable filling, baked until lightly golden and satisfying.
Ingredients
Scale
- 2 large sweet potatoes, peeled and chopped
- 1 cup lentils, rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°F.
- Boil the sweet potatoes until tender, then drain and mash with salt and pepper.
- Heat olive oil in a pot and cook onion, carrots, and celery until softened.
- Add garlic, thyme, and rosemary, then stir briefly.
- Add lentils and vegetable broth, bring to a boil, then simmer until lentils are tender.
- Spread the lentil mixture into a baking dish.
- Top evenly with mashed sweet potatoes.
- Bake for 25–30 minutes until lightly golden.
Notes
- Add chili flakes for heat.
- Store leftovers in the refrigerator for up to three days.
- Vegan cheese can be added on top before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the pie
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg