Vegetarian Shepherd’s Pie with Sweet Potato Recipe

Ingredients

• 3 large sweet potatoes
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large carrot, peeled and diced
• 1 bell pepper, diced
• 1 can of lentils, drained and rinsed
• 1/2 cup vegetable broth
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F. Peel and chop the sweet potatoes into small cubes. Fill a large pot with water and heat to boiling. Add the sweet potatoes and cook until tender, 10 to 15 minutes.
2. While the sweet potatoes are cooking, heat the oil in a large skillet over medium heat. Add the onions and garlic and sauté for 2-3 minutes or until softened.
3. Add the thyme, rosemary, paprika, salt, and black pepper to the skillet and cook for another minute.
4. Add the diced carrot and bell pepper and cook for 5 minutes or until they start to soften.
5. Add the drained and rinsed lentils to the skillet and stir to combine with the vegetables.
6. Pour the vegetable broth into the skillet and let the mixture simmer for a few minutes until it thickens.
7. Stir in the chopped parsley and turn off the heat.
8. Drain the sweet potatoes and return them to the pot. Mash them with a potato masher or fork until mostly smooth.
9. Spoon the lentil mixture into the bottom of a 9-inch baking dish. Spread the sweet potato mash over the top in an even layer.
10. Bake for 25-30 minutes or until the sweet potato topping is lightly golden and the filling is heated through.

Verdict and Serving Suggestions

This vegetarian version of shepherd’s pie is a delicious and hearty way to get your vegetables in. The sweet potato topping adds a beautiful sweetness that pairs perfectly with the savory filling. Serve it with a side salad or steamed greens for a complete meal. Enjoy!