Healthy Plant-Based Shepherd’s Pie with Golden Sweet Potato Topping ✨😋💪
Ingredients:
For the Filling:
1 tablespoon (15ml) olive oil
1 large onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup (190g) brown or green lentils, rinsed
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
4 cups (960ml) vegetable broth
1 can (14.5 oz / 411g) diced tomatoes, undrained
1 cup (150g) frozen peas
Salt and pepper to taste
For the Topping:
2 large sweet potatoes (about 2 lbs / 900g), peeled and cubed
2 tablespoons (30ml) olive oil or vegan butter alternative
Salt and pepper to taste
Pinch of nutmeg (optional)
Directions:
1. Make the topping: Place cubed sweet potatoes in a large pot, cover with cold water, and bring to a boil. Cook until very tender, about 15-20 minutes. Drain well. Mash the sweet potatoes with olive oil/vegan butter, salt, pepper, and nutmeg (if using) until smooth. Set aside.
2. Preheat oven to 375°F (190°C).
3. Make the filling: Heat 1 tbsp olive oil in an oven-safe pot or large skillet over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes. Add garlic and cook for 1 minute more.
4. Stir in the rinsed lentils, turmeric, cumin, and smoked paprika. Cook for 1 minute, stirring constantly.
5. Pour in the vegetable broth and diced tomatoes. Bring to a simmer, then reduce heat, cover partially, and cook for 30-40 minutes, or until lentils are tender and the sauce has thickened.
6. Stir in the frozen peas and cook for another 5 minutes. Season the filling with salt and pepper to taste.
7. Assemble the pie: If your skillet isn't oven-safe, transfer the lentil filling to a casserole dish. Spread the mashed sweet potato topping evenly over the lentil filling. Rough up the surface with a fork for texture.
8. Bake for 20-25 minutes, or until the topping is lightly golden and the filling is bubbly around the edges. Let cool slightly before serving.
Recipe Information:
Preparation Time: 25 min | Cooking Time: 1 hr | Total Time: 1 hr 25 min | Calories per Serving: approx. 480 | Number of Servings: 4-6
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