Sweet Potato & Lentil Shepherd's Pie

A classic American twist on the traditional British dish, made vegan-friendly with sweet potatoes and lentils, perfect for a comforting and nutritious meal.

🛒 Ingredients

• 2 large SweeT Potatoes
• 1 cup Red Lentils
• 1 medium Onion
• 2 cloves Garlic
• 1 can Canned Diced Tomatoes
• 2 cups Lentil Broth
• 2 tbsp Vegan Butter
• 2 tbsp All-purpose Flour
• 1 tsp Paprika
• 1 tsp Salt

👨‍🍳 Instructions

1. 1

   Step 1: Preheat oven to 400°F (200°C).

2. 2

   Step 2: Boil the sweet potatoes in a large pot of salted water until tender, then drain and mash.

3. 3

   Step 3: In a large skillet, sauté the onion and garlic until softened.

4. 4

   Step 4: Add the lentils, diced tomatoes, lentil broth, vegan butter, flour, paprika, and salt to the skillet. Bring to a boil, then reduce heat and simmer for 20 minutes.

5. 5

   Step 5: Stir in the cooked lentils and mash the sweet potatoes.

6. 6

   Step 6: Transfer the lentil mixture to a 9x13 inch baking dish.

7. 7

   Step 7: Spread the mashed sweet potatoes evenly over the top of the lentil mixture.

8. 8

   Step 8: Bake for 25-30 minutes or until the sweet potatoes are golden brown.

9. 9

   Step 9: Remove from oven and let cool for a few minutes before serving.

💡 Pro Tips

Make sure to use high-quality lentils and sweet potatoes for the best flavor. Avoid over-mixing the lentil mixture to prevent a dense, sticky texture. Store leftovers in an airtight container in the fridge for up to 3 days.

📊 Nutrition per Serving