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Shepherd’s Pie is a classic comfort food, traditionally made with tender meat filling and a creamy mashed potato topping. Originating from the British Isles, this hearty dish has warmed the hearts and bellies of many for generations. However, as the culinary landscape evolves, so too does our approach to traditional recipes. With the rise of plant-based cooking, the Savory Lentil and Sweet Potato Shepherd’s Pie emerges as a flavorful, nutritious alternative that captures the essence of the original while catering to a wider range of dietary preferences.

Savory Lentil and Sweet Potato Shepherd’s Pie

Discover the delicious Savory Lentil and Sweet Potato Shepherd's Pie, a nutritious twist on the classic comfort dish. This plant-based recipe features hearty lentils and a creamy sweet potato mash, making it perfect for vegetarians, vegans, and anyone looking for a wholesome meal. Packed with essential nutrients, it's customizable and encourages creativity with seasonal ingredients. Prepare to indulge in a flavorful and satisfying experience that warms both the heart and the belly.
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Ingredients
  

For the Lentil Filling:

1 cup green or brown lentils, rinsed and drained

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2 carrots, diced

1 celery stalk, diced

1 red bell pepper, diced

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 tablespoon tomato paste

2 cups vegetable broth

1 cup frozen peas

Salt and pepper to taste

For the Sweet Potato Mash:

4 medium sweet potatoes, peeled and diced

1/4 cup unsweetened almond milk (or milk of choice)

2 tablespoons butter (or vegan alternative)

Salt and pepper to taste

1/4 teaspoon nutmeg (optional)

Instructions
 

Prepare the Lentil Filling:

    - In a large pot, heat olive oil over medium heat. Add the diced onions and sauté for about 5 minutes until translucent.

      - Stir in the garlic, diced carrots, celery, and red bell pepper. Cook for another 5-7 minutes until the vegetables are softened.

        - Add the rinsed lentils, dried thyme, smoked paprika, and tomato paste to the pot. Stir well to combine.

          - Pour in the vegetable broth, bring the mixture to a boil, then reduce heat to low and cover. Let it simmer for about 30-35 minutes until the lentils are tender and the mixture thickens. Stir in the frozen peas, season with salt and pepper, and remove from heat.

            Prepare the Sweet Potato Mash:

              - While the lentils are cooking, bring a large pot of salted water to a boil. Add the diced sweet potatoes and cook for about 15-20 minutes or until tender when pierced with a fork.

                - Drain the sweet potatoes and return them to the pot. Add almond milk, butter, salt, pepper, and nutmeg (if using). Mash until smooth and creamy. Adjust seasoning as needed.

                  Assemble the Shepherd’s Pie:

                    - Preheat your oven to 400°F (200°C).

                      - In a baking dish, spread the lentil filling evenly at the bottom.

                        - Top with the sweet potato mash, spreading it evenly with a spatula. You can use a fork to create a textured pattern on top for a nice finish.

                          Bake:

                            - Bake the assembled Shepherd’s Pie in the preheated oven for about 25-30 minutes or until the top is slightly browned and crispy.

                              Serve:

                                - Allow the pie to cool for a few minutes, then scoop out generous portions and serve warm. Enjoy your delightful and hearty meal!

                                  Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings