Nutrition >> Lentil and sweet potato shepherd's pie

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Lentil and Sweet Potato Shepherd's Pie

Dinner
  • VG | GF
  • Serves 4
Lentil and Sweet Potato Shepherd's Pie
  • 280 kcals/serving
  • 10g Protein
  • 1g Fat
  • 50g Carb
Lentil and Sweet Potato Shepherd's Pie
Lentil and Sweet Potato Shepherd's Pie
Dinner
  • 280kcal
  • 10g Protein
  • 1g Fat
  • 50g Carb

Lentil and Sweet Potato Shepherd's Pie

  • VG | GF
  • Serves 4

Ingredients

240g green lentils, cooked

2 large sweet potatoes, peeled and diced

1 onion, finely chopped

2 garlic cloves, minced

2 carrots, diced

2 celery stalks, diced

400ml vegetable stock

1 tablespoon tomato purée

1 tablespoon soy sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

Fresh parsley, chopped for garnish

Method

Step 1

Preheat the oven to 200°C (400°F).

Step 2

In a large pan, sauté onion, garlic, carrots, and celery until softened.

Step 3

Add cooked lentils, vegetable stock, tomato purée, soy sauce, thyme, rosemary, salt, and pepper.

Step 4

Simmer for 15-20 minutes until thickened.

Step 5

Meanwhile, boil sweet potatoes in salted water until tender.

Step 6

Drain sweet potatoes and mash with a fork or potato masher.

Step 7

Season lentil mixture with salt and pepper.

Step 8

Transfer lentil mixture to a baking dish.

Step 9

Spread mashed sweet potatoes over the top.

Step 10

Bake for 25-30 minutes until golden and bubbling.

Step 11

Garnish with fresh parsley before serving.