Description
Discover how to make a delicious Lentil And Sweet Potato Shepherd’s Pie with this easy-to-follow recipe. Perfect for a hearty and comforting meal!
Ingredients
- 3 large sweet potatoes (680g)
- 2 Tbsp (30 ml) vegetable oil (or vegan butter // if avoiding oil, omit or sub vegetable broth)
- 1/4 tsp (1 ml) sea salt
- 1-2 Tbsp (23 ml) maple syrup (optional // depending on sweetness of potatoes)
- 1 Tbsp (15 ml) vegetable oil (if avoiding oil, sub water or vegetable broth)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 1/2 cups uncooked brown or green lentils (rinsed and drained) (300g)
- 4 cups vegetable stock (960ml)
- 2 tsp (10 ml) fresh thyme
- 1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn
- 2 whole portobello mushrooms (stems removed and sliced in 1/4-inch slices)
- 4 Tbsp (60 ml) balsamic vinegar
- 1 Tbsp (15 ml) vegetable oil (sub water if avoiding oil)
- Pinch each sea salt and black pepper
- 1 clove garlic minced
Instructions
- Put the sweet potatoes in a big pot and pour in enough water to just cover them. Heat until boiling, then lower to medium-high and cook for 15-20 minutes, or until a knife easily pierces them.
- After cooking, drain the potatoes and move them to a large bowl. Mash them with a masher or fork until smooth. Add vegetable oil and season with salt to your preference. If the potatoes aren’t sweet enough, sprinkle in some maple syrup to taste. Cover loosely and set them aside.
- As the potatoes cook, preheat your oven to 425°F (220°C) and lightly oil a 9×13-inch baking dish or other suitable size dishes.
- For the optional step, place portobello mushrooms in a shallow dish or large Ziploc bag. Pour balsamic vinegar, oil (optional), salt, pepper, and garlic over them. Mix well to marinate for 5 minutes.
- Warm a large pot over medium heat. Once hot, add oil, diced onions, and minced garlic. Sauté until they turn golden and caramelized, about 4-5 minutes.
- Add a sprinkle of salt and pepper. Then incorporate lentils, vegetable stock, and thyme, stirring well. Bring to a gentle boil, then lower the heat to simmer. Cook until the lentils are soft, around 20-30 minutes.
- If using mushrooms, heat a large pan on medium. When hot, add a touch of oil and the mushrooms with marinade. Cook in a single layer for 2-3 minutes on each side. Remove from heat and set aside.
- In the last 10 minutes of the lentils cooking, add the frozen veggies, stir, and cover to let the flavors blend. Drain any excess stock if necessary. Adjust seasoning with salt and pepper.
- Pour the lentil mixture into the prepared baking dish and arrange optional portobello mushrooms on top. Spread the mashed sweet potatoes over them. Use a spoon or fork to smooth the surface, adding extra salt, pepper, and thyme if desired.
- Place the dish on a baking sheet to catch any spills and bake for 20 minutes or until the potatoes are lightly browned and edges are bubbly.
- Allow to cool slightly before serving. The dish will thicken as it sits. Once cooled completely, cover and keep in the fridge for up to 4-5 days or freeze for up to a month. Reheat in the microwave or oven when ready to serve.
Notes
- Consider adding more maple syrup to the mashed sweet potatoes for a richer flavor.
- For a creamier texture, try mixing in a splash of vegetable broth to the lentil mixture.
- Marinating the portobello mushrooms is essential for enhancing the dish’s delicious depth of flavor.