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Sweet Potato Shepherd's Pie

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Lunch & Dinner
Servings 6

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!