Hearty Lentil and Vegetable Shepherd's Pie with Sweet Potato Topping
This hearty shepherd's pie is a great way to use up leftover lentils and vegetables. The lentil mixture is topped with a sweet potato topping, which makes it a complete meal. You can substitute beef stock for the vegetable broth and add 1/2 pound of ground beef to the lentil mixture for a richer flavor. This shepherd's pie is also a great way to get your kids to eat their vegetables.
Shepherd's pie is a classic dish that dates back to the 18th century. It is thought to have originated in England, where it was a popular meal among shepherds. The dish is typically made with ground lamb or beef, which is cooked with vegetables and topped with a mashed potato topping. Over time, shepherd's pie has become a popular dish all over the world, and there are now many different variations on the original recipe. This particular recipe for lentil and vegetable shepherd's pie is a healthier take on the classic dish. The lentils provide a good source of protein and fiber, and the sweet potato topping is a good source of vitamins and minerals. This shepherd's pie is also a great way to use up leftover lentils and vegetables.
Hearty Lentil and Vegetable Shepherd's Pie with Sweet Potato Topping Hearty Lentil and Vegetable Shepherd's Pie with Sweet Potato Topping Hearty Lentil and Vegetable Shepherd's Pie with Sweet Potato Topping Hearty Lentil and Vegetable Shepherd's Pie with Sweet Potato Topping
Prep time: 20 | Cook time: 40 | Serves: 4
Ingredients
  • 1 cup dried lentils, rinsed and sorted
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup frozen peas
  • 1 cup frozen corn
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the lentils are tender.
  3. Meanwhile, heat the olive oil in a large skillet over medium heat.
  4. Add the onion, carrots, and celery to the skillet and cook until softened, about 5 minutes.
  5. Stir in the peas and corn and cook for an additional 2 minutes.
  6. Remove the skillet from the heat and stir in the cooked lentils.
  7. Pour the lentil mixture into a greased 9x13-inch baking dish.
  8. In a medium bowl, mash the sweet potatoes until smooth.
  9. Spread the mashed sweet potatoes over the lentil mixture.
  10. Bake for 20 minutes, or until the topping is golden brown and bubbly.
Why It Works
  • The lentils provide a good source of protein and fiber.
  • The sweet potato topping is a good source of vitamins and minerals.
  • This shepherd's pie is a great way to use up leftover lentils and vegetables.