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Lentil Shepherds Pie
servings
Ingredients
- 2 medium sweet potato
- 2 tbsp butter, unsalted
- 1 1/2 cups lentils, rinsed
- 1 cup frozen vegetables, mixed
- 3 cups vegetable broth
- salt and pepper
Instructions
- Pre-heat the oven to 425 degrees. Chop the sweet potatoes into 1 inch pieces. Bring 2 cups of water to a boil over high heat and add the sweet potatoes. Cook until they are easily pierced with a fork, about 20 minutes.
- Drain the water and use a fork to mash the potatoes. When they are almost completely mashed, add the butter and a sprinkle of salt and pepper. Continue mashing until smooth.
- In a sauce pan, combine the lentils, frozen vegetables and broth. Cover and cook for 20 minutes, until lentils are cooked and liquid has reduced by about 50 percent. Add 2 tbsp of sweet potato to the pot and stir to thicken the mixture.
- Grease an 8x8 baking pan and spoon the lentil mixture in. Spread the potatoes over the top to cover the lentils, then bake for 20 minutes.
- Cool slightly before serving.
Notes
This recipe is part of a 5 Meals with 5 Ingredients weekly meal plan. Get the ingredient list here.
Comments
This looks really good and it is so simple. I try to prep ahead and if you have baked sweet potato and cooked lentils in the fridge, this comes together quickly. It would be good with white potatoes as well but it wouldn’t be as nutritious.
Looks great! I have one suggestion though – I would replace some of the veggie broth with the water that had been used to boil the sweet potatoes, instead of just throwing out all that nutritious “sweet potato water.”
I was thinking that too!
Really simple recipe, easy to play with. I didn’t have any frozen veggies, so I used sautéed chopped onion, garlic, celery and tomato. Plus, fresh thyme and sage. It took me a lot longer than 20 minutes to cook the dried lentils. Instead of veg broth I used Better Than Bouillon broth mix and the sweet potato water (as Beryl suggested). The result was very tasty!
That sounds delish!
This was a big hit with the group I made it for recently. However, I found it too considerably more broth and time to cook the lentils, perhaps almost twice the broth. Did you mean it to be canned lentils? I used dry.
Hi Anne, you’re right – it should be 3 cups of broth not 2. Sorry about that!