Lentil Sweet Potato Shepherds Pie

How to Make Lentil Sweet Potato Shepherds Pie

1. 1

   Step 1: Cook the lentils

   Rinse the brown lentils under cold water and place them in a medium saucepan with the vegetable broth. Bring to a gentle boil, then reduce heat and simmer uncovered until the lentils are tender but not mushy, about 20–25 minutes; drain any excess liquid and set the lentils aside. Taste and adjust seasoning if desired once they’re tender.

   For this step

   • 1 1/2 cupsDry brown lentils, rinsed
   • 2 1/2 cupsVegetable broth (low-sodium)
   
2. 2

   Step 2: Sauté the vegetables and build the filling

   While the lentils cook, heat the olive oil in a large skillet over medium heat and add the chopped onion and diced carrots; sauté until softened, about 6–8 minutes. Stir in the garlic and tomato paste and cook 1–2 minutes until fragrant, then add the cooked lentils and frozen peas and stir to combine. Cook a few minutes to meld flavors, seasoning with salt and pepper, and remove from heat when the mixture is thickened and well seasoned.

   For this step

   • 2 tbspOlive oil
   • 1 mediumYellow onion, finely chopped
   • 2 mediumCarrots, diced
   • 2 clovesGarlic, minced
   • 2 tbspTomato paste
   • 1 cupFrozen peas
   • 1 1/2 tspSalt and black pepper
   
3. 3

   Step 3: Make the sweet potato mash

   Place the sweet potato chunks in a pot of salted water, bring to a boil, and cook until very tender, about 12–15 minutes. Drain well and mash until smooth; season with a pinch of salt and pepper and, if desired, a splash of the reserved cooking liquid or a teaspoon of olive oil to reach a creamy consistency. Keep the mash warm until assembly.

   For this step

   • 2 lbSweet potatoes, peeled and cut into 1-inch chunks
   
4. 4

   Step 4: Assemble and bake

   Preheat the oven to 400°F (200°C). Spoon the lentil-vegetable filling into a 9x9-inch (or similar) baking dish and spread an even layer of sweet potato mash over the top, using a fork to create small peaks. Bake until the edges are bubbling and the top is lightly golden, about 20–25 minutes; for a crispier top, broil 1–2 minutes while watching closely.
   
5. 5

   Step 5: Rest and serve

   Remove the pie from the oven and let it rest for 8–10 minutes to set, which makes serving easier. Garnish with a sprinkle of freshly ground black pepper or chopped herbs if you like, then portion into 6 servings and enjoy warm.

1. Rinse the brown lentils under cold water and place them in a medium saucepan with the vegetable broth. Bring to a gentle boil, then reduce heat and simmer uncovered until the lentils are tender but not mushy, about 20–25 minutes; drain any excess liquid and set the lentils aside. Taste and adjust seasoning if desired once they’re tender.
2. While the lentils cook, heat the olive oil in a large skillet over medium heat and add the chopped onion and diced carrots; sauté until softened, about 6–8 minutes. Stir in the garlic and tomato paste and cook 1–2 minutes until fragrant, then add the cooked lentils and frozen peas and stir to combine. Cook a few minutes to meld flavors, seasoning with salt and pepper, and remove from heat when the mixture is thickened and well seasoned.
3. Place the sweet potato chunks in a pot of salted water, bring to a boil, and cook until very tender, about 12–15 minutes. Drain well and mash until smooth; season with a pinch of salt and pepper and, if desired, a splash of the reserved cooking liquid or a teaspoon of olive oil to reach a creamy consistency. Keep the mash warm until assembly.
4. Preheat the oven to 400°F (200°C). Spoon the lentil-vegetable filling into a 9x9-inch (or similar) baking dish and spread an even layer of sweet potato mash over the top, using a fork to create small peaks. Bake until the edges are bubbling and the top is lightly golden, about 20–25 minutes; for a crispier top, broil 1–2 minutes while watching closely.
5. Remove the pie from the oven and let it rest for 8–10 minutes to set, which makes serving easier. Garnish with a sprinkle of freshly ground black pepper or chopped herbs if you like, then portion into 6 servings and enjoy warm.