Lentil and Sweet Potato Shepherd’s Pie Recipe

There’s something incredibly satisfying about gathering around the table with a warm, hearty dish that brings the whole family together. Our Lentil and Sweet Potato Shepherd’s Pie is just that: a comforting blend of lentils and sweet potatoes, packed with rich flavors and creamy textures. Perfect for cozy evenings or special family gatherings, this unique recipe swaps the traditional meat filling for protein-packed lentils and tops it with a beautifully golden, fluffy mashed sweet potato layer. Let’s create some delicious memories together with this delightful pie!

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 6

Skill Level: Intermediate

Ingredients

• 1 cup green or brown lentils
• 2 cups vegetable broth
• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon ground cumin
• 1/4 cup tomato paste
• Salt and pepper to taste
• 1/4 cup milk (dairy or plant-based)
• 2 tablespoons butter (or plant-based alternative)

Instructions

1. Rinse the lentils under cold water. In a medium pot, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 25-30 minutes or until lentils are tender. Drain any excess liquid and set aside.
2. Meanwhile, in another pot, boil the sweet potatoes until tender, about 15 minutes. Drain and mash with milk and butter until smooth. Season with salt and pepper to taste.
3. Preheat your oven to 375°F (190°C).
4. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
5. Add the carrots and celery, and cook until they begin to soften, about 5 minutes more.
6. Stir in the cooked lentils, dried thyme, rosemary, cumin, and tomato paste. Mix well, season with salt and pepper, and cook for another 5 minutes to let the flavors meld together.
7. Transfer the lentil mixture into a baking dish and spread evenly. Top with the mashed sweet potatoes, spreading them out to cover the lentil mixture completely.
8. Bake for 20 minutes, or until the top is slightly golden and crispy.
9. Allow to cool for a few minutes before serving. Enjoy!

Helpful Tips

• For an extra crispy topping, you can broil the pie for the last 3-5 minutes of baking.
• If you’re short on time, canned lentils can be used instead of dried lentils. Just be sure to drain and rinse them before using.
• The lentil and vegetable mixture can be prepared a day ahead and stored in the fridge. On the day of serving, simply assemble and bake the pie.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until warmed through.

Pairings

This Lentil and Sweet Potato Shepherd’s Pie pairs wonderfully with a fresh green salad and a crusty loaf of bread. For a cozy drink pairing, consider a warm apple cider or an herbal tea.

At Zynahz, we believe in the magic of bringing joy and creativity into the kitchen. We’re thrilled to share this Lentil and Sweet Potato Shepherd’s Pie recipe with you, and we hope it becomes a cherished addition to your family dinners. We’d love to see your creations, so be sure to share your results with us using #Zynahz. Spread the love by sharing this recipe with friends and family, and don’t forget to explore more inspiring dishes on Zynahz. Follow us on social media and sign up for our newsletter for the latest recipes and food inspirations. Happy cooking, and thank you for being a part of our flavorful journey!