Garden Shepherd's Pie with Sweet Potato Topping

Name: Garden Shepherd's Pie with Sweet Potato Topping
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 5 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 yellow onion (medium, diced); 2 carrots (medium, diced); 2 celeries (diced); 3 clove garlic (minced); 1.5 cup brown lentils (rinsed); 4 cup vegetable broth (low-sodium); 2 tablespoon tomato paste; 2 tablespoon all-purpose flour; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 bay leaf; 1 cup frozen peas; 1 cup frozen corn; 0.5 cup walnut (chopped); 1 tablespoon vegetarian Worcestershire sauce; 3 sweet potatoes (large, peeled and cut into 1-inch chunks); 0.25 cup milk; 2 tablespoon butter; 0.25 teaspoon ground nutmeg; 0.5 cup shredded cheddar cheese (shredded); 1.5 teaspoon salt; 0.75 teaspoon black pepper

A vibrant and hearty vegetarian shepherd's pie featuring a savory lentil and vegetable base, topped with a creamy, spiced sweet potato mash. Perfect for a comforting meal with planned leftovers.

Prep: 25 min
Cook: 55 min
Total: 1 hr 20 min
Servings: 5
Cuisine: American
Difficulty: Medium
Cost: $3.18/serving

Dietary

Vegetarian
High-Protein
High-Fiber
Pescatarian

Ingredients

1 tablespoon olive oil
1 yellow onion (medium, diced)
2 carrots (medium, diced)
2 celeries (diced)
3 clove garlic (minced)
1.5 cup brown lentils (rinsed)
4 cup vegetable broth (low-sodium)
2 tablespoon tomato paste
2 tablespoon all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1 cup frozen peas
1 cup frozen corn
0.5 cup walnut (chopped)
1 tablespoon vegetarian Worcestershire sauce
3 sweet potatoes (large, peeled and cut into 1-inch chunks)
0.25 cup milk
2 tablespoon butter
0.25 teaspoon ground nutmeg
0.5 cup shredded cheddar cheese (shredded)
1.5 teaspoon salt
0.75 teaspoon black pepper

Instructions

Preheat your oven to 375 degrees F (190 degrees C).
Heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the diced yellow onion, carrots, and celery, and cook for 5-7 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the rinsed brown lentils, low-sodium vegetable broth, tomato paste, all-purpose flour, dried thyme, dried rosemary, and bay leaf to the skillet. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the lentils are tender.
While the lentils are simmering, place the cut sweet potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well.
Mash the cooked sweet potatoes with 1/4 cup milk, 2 tablespoons butter, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon ground nutmeg until smooth and creamy. Set aside.
Once the lentils are tender, stir in the frozen peas, frozen corn, chopped walnuts, and 1 tablespoon vegetarian Worcestershire sauce. Remove the bay leaf. Season the lentil mixture with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste.
Pour the lentil filling into an 8x8-inch or 9x13-inch baking dish (if using a Dutch oven, you can leave it in there). Spread the mashed sweet potato topping evenly over the lentil mixture. Sprinkle with shredded cheddar cheese, if using.
Bake for 25-30 minutes, or until the filling is bubbly and the sweet potato topping is lightly browned. Let stand for 5 minutes before serving.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. This dish also freezes beautifully; simply thaw and reheat in the oven or microwave. For a touch of freshness, garnish with fresh parsley before serving.

Nutrition (per serving)

Calories: 721
Protein: 28.5 g
Carbohydrates: 96.8 g
Fat: 11.1 g
Fiber: 16.9 g
Sodium: 550 mg
Saturated Fat: 5.2 g
Sugar: 12.5 g
Cholesterol: 32 mg