Lentil Shepherds Pie
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Ingredients
Instructions
- 1
In a medium pot, add the lentils and vegetable broth. Bring to a boil, then cover and reduce heat to low. Simmer for 20-25 minutes until the lentils are tender and the liquid has been absorbed.
- 2
In a large skillet, heat olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
- 3
Add the carrot and celery and cook until they start to soften, about 10 minutes.
- 4
Add in the cooked lentils, tomato paste, thyme, rosemary, salt, and pepper. Cook for 5 more minutes, until the flavors have melded together.
- 5
In a medium pot, add the sweet potatoes and enough water to cover them. Bring to a boil and cook until the potatoes are tender, about 10-15 minutes.
- 6
Drain the potatoes and add the butter and milk. Mash until smooth. Season with salt and pepper to taste.
- 7
Preheat the oven to 375°F (190°C).
- 8
In a large oven-safe dish, spread the lentil filling evenly.
- 9
Spoon the sweet potato mixture on top of the lentil filling, spreading it evenly with a spatula.
- 10
Bake for 20-25 minutes until the pie is heated through and the sweet potato topping has browned slightly.
- 11
Let the pie rest for a few minutes, then cut into slices and serve.
Backstory: This hearty, comforting dish is a family favorite in our house. Even meat-lovers will fall for this vegan version. The lentils are a great plant-based protein, and the mashed sweet potato topping is a low- glycemic alternative to traditional mashed potatoes.
Flavor Profile
This Lentil Shepherd's Pie is a hearty and comforting dish that's vegan and diabetic-friendly. The lentil filling is savory and earthy, thanks to the thyme and rosemary, and the sweet potato topping is creamy and slightly sweet, with a hint of nuttiness from the oat milk (if you used it). Together, they create a deliciously balanced meal that's full of fiber, vegan protein, and valuable nutrients. Enjoy!
