LENTIL AND SWEET POTATO SHEPHERD’S PIE
The Lentil and Sweet Potato Shepherd’s Pie is a plant-based twist on the classic vegetable specialities dish packed with hearty lentils and creamy mashed sweet potatoes, with a layer of sautéed onions and carrots in olive oil, this recipe offers a savoury and subtly sweet flavour combination that is perfect for a warming meal. Lentils provide plant-based protein and fibre, while sweet potatoes add a natural sweetness and creaminess. Ideal for vegans or those seeking a healthier, gluten-free alternative, this single-serving recipe is easy to prepare, wholesome and satisfying for lunch or dinner.
RECIPE CATEGORY
Lunch, Dinner, Entrée, Side
SERVING SIZE
1 serving
CUISINE
British, American, Mediterranean
PREPARATION/TECHNIQUES
Bake, Simmer, Sauté, One-Pot Wonders
OCCASION/HOLIDAY
Weeknight Dinner, Fall, Winter, Family Reunion, Thanksgiving, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Vegan, High Fibre, Low Cholesterol, Gluten-Free, Kid Friendly
DISH TYPE
Casserole, Pie, Bowl, Main Dish
INGREDIENTS
There are the following ingredients for the preparation of Lentil and Sweet Potato Shepherd’s Pie:
- 50g cooked lentils
- 1/4 small sweet potato, mashed
- 1/4 onion, chopped
- 1/4 carrot, diced
- 1 tsp olive oil
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION
- Calories: 180
- Protein: 6g
- Fat: 4g
- Carbohydrates: 30g
- Fibre: 8g
- Sodium: 180mg
- Sugar: 5g
PREPARATION
- Cook The Vegetables: Heat olive oil in a small pan over medium flame. Add chopped onion and diced carrot, sautéing for 5-7 minutes until soft and slightly caramelised.
- Season The Lentils: Add the cooked lentils to the pan with the sautéed vegetables. Season with salt and pepper to taste, stirring to combine and allowing the flavours to meld for 2-3 minutes.
- Mash The Sweet Potato: While the vegetables and lentils cook, mash the boiled sweet potato with a fork until smooth. Season with a pinch of salt and pepper.
- Layer The Ingredients: In an oven-safe dish, layer the sautéed lentil mixture evenly on the bottom. Top with the mashed sweet potato, spreading it over the lentil layer to cover completely.
- Bake The Pie: Preheat your oven to 180°C (350°F). Bake the shepherd’s pie for 10-12 minutes until the top is golden and slightly crispy.
- Serve Hot: Remove from the oven and let the pie cool for a few minutes before serving. Enjoy it as a comforting, nutritious meal.
PREP TIME
10 minutes
COOKING TIME
20 minutes
TIPS
- Prepare Ahead: Cook the lentils and sweet potatoes in advance to save time when assembling the pie. Both can be stored in the fridge for up to 2 days.
- Add Extra Veggies: For more variety, include peas, spinach, or mushrooms in the lentil mixture for extra texture and nutrients.
- Top It Off: For a crispy top, broil the pie for the last 2-3 minutes in the oven or sprinkle breadcrumbs over the sweet potato layer.
VARIATIONS
- Add Protein: For added protein, mix cooked quinoa or chickpeas into the lentil mixture.
- Change The Mash: Swap sweet potato with regular mashed potatoes, mashed cauliflower, or butternut squash for a different flavour profile.
- Spice It Up: Add cumin or smoked paprika to the lentil mixture for a warm, smoky flavour.
- Cheesy Option: If not vegan, top with grated vegan cheese or a sprinkle of nutritional yeast before baking for a cheesy crust.
PREPPING AND STORAGE
- Fridge Storage: Store leftover shepherd’s pie in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
- Freezing: The pie can be frozen for up to 2 months. Allow it to cool completely, then freeze in an airtight container. Thaw in the fridge overnight and reheat in the oven until warmed through.