Vegetarian Sweet Potato Shepherd’s Pie

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Vegetarian Sweet Potato Shepherd’s Pie Recipe

This vegetarian sweet potato shepherd’s pie is a delicious and healthy meal that is sure to please even the pickiest of eaters. The base of the dish is a savory mix of lentils, mushrooms, and carrots, topped with creamy mashed sweet potatoes and a crunchy topping of melted cheese. It’s a comforting and hearty meal that’s easy to make and even easier to enjoy!

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup mushrooms, chopped
  • 1/2 cup carrots, chopped
  • 1 cup cooked lentils
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup vegetable stock
  • 2 large sweet potatoes, peeled and cubed
  • 2 tablespoons butter
  • 3 tablespoons milk
  • 1/2 cup shredded cheese

Directions:

  1. Preheat the oven to 375°F. Grease a 9-inch pie dish with cooking spray, and set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 5 minutes, stirring occasionally.
  3. Add the mushrooms and carrots and cook for an additional 5 minutes.
  4. Stir in the cooked lentils, oregano, thyme, salt and pepper. Pour in the vegetable stock, and bring to a simmer.
  5. Transfer the mixture to the prepared pie dish and spread it out evenly.
  6. In a medium saucepan, bring the sweet potatoes to a boil. Reduce the heat and simmer for 10 minutes, or until the potatoes are tender. Drain the potatoes and return them to the saucepan.
  7. Add the butter and milk, and mash the potatoes until they are smooth. Spread the mashed potatoes over the top of the lentil mixture. Sprinkle the cheese over the top.
  8. Bake in the preheated oven for 25 minutes, or until the top is golden brown. Enjoy!