Lentil and Sweet Potato Shepherd's Pie

🧂 Ingredients

• For the Filling:
• 1 cup cooked brown or green lentils
• 1 cup diced mushrooms
• 1 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup frozen peas
• 1 small onion

  diced
• 2 cloves garlic

  minced
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• salt and pepper to taste
• For the Topping:
• 2 medium sweet potatoes

  peeled and cubed
• ¼ cup unsweetened almond milk
• salt and pepper to taste

Instructions

• 1 Cook the Lentils: In a pot, combine 1/2 cup of dry lentils with 1 1/2 cups of
  water. Bring to a boil, then reduce heat and simmer for about 20 minutes, or
  until tender. Drain any excess liquid and set aside.
• 2 Prepare the Filling: In a skillet over medium heat, sauté the diced onion,
  carrots, celery, and mushrooms until softened, about 5-7 minutes. Add the minced
  garlic and cook for another minute until fragrant. Stir in the cooked lentils,
  frozen peas, tomato paste, dried thyme, rosemary, salt, and pepper.
• 3 Cook for an additional 5 minutes to allow the flavors to meld.
• 4 Make the Sweet Potato Topping: In a pot, cover the peeled and cubed sweet
  potatoes with water. Bring to a boil and cook until tender, about 15 minutes.
  Drain the sweet potatoes and mash them with the unsweetened almond milk, salt,
  and pepper until smooth and creamy.
• 5 Assemble the Pie: Transfer the lentil and vegetable filling to a baking dish (8
  x 8) or deep pie dish. Spread the mashed sweet potatoes evenly over the top.
• 6 Bake: Preheat your oven to 375°F (190°C). Bake the shepherd's pie for about
  20-25 minutes, or until the sweet potato topping is lightly browned.
• 7 Serve: Remove the pie from the oven and let it cool for a few minutes before
  serving.

Nutrition Info