Growing up, this was one of my most memorable childhood recipes that we had regularly, except it was always with white potatoes, corn, and peas. I took a childhood classic and put my own spin on it with sweet potatoes and lots of hearty vegetables like carrots and mushrooms. I also swapped out the traditional meat that is in Shepherd’s Pie with lentils to add protein!
What you need for this recipe:
- One Large Pot: use this to cook your sweet potatoes
- One Medium Pan: this is what you will cook your lentil vegetable mix with on the stove
- One 10×8 Pan: this needs to be oven safe! I used a Staub pan
- Sweet Potatoes
- Yellow Onion
- Carrots: could swap out carrots for more mushrooms or corn or zucchini
- Mushrooms: I used baby bella, but any variety will work
- Garlic
- Olive Oil
- Ghee: You can use coconut oil instead of ghee or butter
- Salt
- Lentils
- Thyme: I used fresh thyme, which adds a lot of the flavor to the dish, but you could use 1 teaspoon dried thyme
- Tomato Paste
Tips:
- I like to use canned lentils to make this dish quickly, but you could also use dried lentils (just cook them first).
- To make this, you place the lentil mixture on the bottom of the pan and top it with the mashed sweet potatoes
How to Store
- You can store this in the refrigerator in a sealed airtight container for up to 4 days. You can also store it in the freezer in a sealed airtight container up to a month. Reheat in the oven or the microwave!
Sweet Potato Shepherd's Pie
Cooking & Baking Supplies
- Staub Rectangular Baking Dish
Ingredients
- 3 large sweet potatoes
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 large carrots, cut into quarters
- 3 garlic cloves, minced
- 1 cup mushrooms, diced
- 1 15oz can lentils
- 2 tbsp tomato paste
- 1/2 tsp salt (¼ for potatoes, ¼ for vegetables)
- 2 tsp fresh thyme, chopped
- 2 tbsp water
- 1 tbsp ghee
Instructions
- Preheat the oven to 400 degrees.
- Rinse and peel your sweet potatoes and cut them into large chunks. Place sweet potatoes in a large pot with water and bring to a boil over medium heat. Cook for 15-20 minutes until sweet potatoes are very soft.
- Dice onions, mushrooms, carrots, mince your garlic, prepare your thyme, and drain and rinse your lentils.
- While the sweet potatoes cook, add the olive oil and onions to a medium sized pan and cook over medium heat until the onions are soft and browned, about 6-8 minutes.
- Add in the carrots and garlic and cook until the carrots are soft. You can cover the pan to help speed this up.
- Add in mushrooms, lentils, tomato paste, ¼ tsp salt, thyme, and water. Cook until mushrooms are soft for about 4-6 minutes.
- Remove the sweet potatoes from the heat. Drain the water and place sweet potatoes back in a large pot. Use a potato masher to mash sweet potatoes and add in ¼ tsp salt and ghee.
- In a 10x8 pan, add your lentil mix and spread evenly. Top with the mashed sweet potatoes and spread evenly across lentils. Then sprinkle pepper and salt on top.
- Cook for 20 minutes until the edges are lightly browned and top with fresh thyme, then ENJOY!
Did you make this recipe?Tag @girlswhoeat!
