Description
A hearty, vegetarian twist on classic shepherd’s pie, featuring savory lentils and vegetables topped with a creamy sweet potato and Parmesan crust.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, peeled and cubed
- 1 cup green or brown lentils, rinsed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 tablespoon tomato paste
- 2 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1/4 cup milk or non-dairy alternative
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Boil sweet potatoes in salted water until tender, about 15-20 minutes. Drain and mash with butter, milk, and Parmesan until smooth. Season with salt and pepper.
- Meanwhile, cook lentils in vegetable broth according to package directions until tender, about 20-25 minutes. Drain any excess liquid and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and carrots, sauté until softened, about 5-7 minutes. Stir in garlic and cook for 1 minute until fragrant.
- Add tomato paste, thyme, smoked paprika, salt, and pepper to the skillet. Cook for 1-2 minutes, then stir in cooked lentils and frozen peas. Cook for another 2-3 minutes until heated through.
- Transfer the lentil mixture to a baking dish and spread evenly. Top with the mashed sweet potato mixture, smoothing with a spatula.
- Bake for 25-30 minutes until the top is lightly golden and the filling is bubbling. Let cool for 5 minutes before serving.
Notes
You can customize the seasonings to taste.