#Vegetarian #SweetPotato #ShepherdsPie #Vegan #ComfortFood #EasyRecipe #HealthyEating
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:
- Preheat the oven to 375°F. Grease a 9-inch pie dish with cooking spray, and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 5 minutes, stirring occasionally.
- Add the mushrooms and carrots and cook for an additional 5 minutes.
- Stir in the cooked lentils, oregano, thyme, salt and pepper. Pour in the vegetable stock, and bring to a simmer.
- Transfer the mixture to the prepared pie dish and spread it out evenly.
- 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.
- 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.
- Bake in the preheated oven for 25 minutes, or until the top is golden brown. Enjoy!