Vegetarian Lentil Shepherd's Pie with Sweet Potatoes

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5 from 5 reviews

A hearty vegetarian main dish, this lentil shepherd's pie using French lentils cooked with bulgur to add texture and heft to the overall dish.

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In a medium pot, combine the lentils with the water and salt. Bring to a boil, reduce to a simmer, cover, and let cook for 15 minutes. Stir in the bulgur, cover, and cook for another 10 to 15- until the lentils and bulgur are tender and water is gone.
While lentils are cooking, peel sweet potatoes and cut into chunks. Bring a pot of water to a boil and cook sweet potatoes until tender, 10 to 15 minutes. Drain and place in a bowl. Add cream and salt then mash until smooth. Set aside.
Heat oven to 425˚ F and set aside a casserole dish.
Heat a pot or dutch oven over medium heat. Add the olive oil, followed by the minced onions, carrots, and celery. Cook until the vegetables are fragrant and soft, 6 to 8 minutes. Stir in the flour and cook for a minute more then add the salt, pepper, rosemary, thyme, garlic powder, Worcestershire sauce, tomato paste, and lentil mixture. Stir until well combined then add the broth. Bring to a boil and let thicken for a couple minutes. Transfer the mixture to a baking dish and top with the mashed sweet potatoes.
Bake for 20 to 25 minutes, until the sweet potatoes are browning and the filling is bubbling. Serve with a sprinkle of parsley and freshly cracked black pepper.

Tips & Tricks: Look for vegan Worcestershire- my favorite brand is Annie’s.

Stock up: get the pantry ingredients you will need: bulgur, lentils, sweet potatoes.

Nutrition: see the information.

Find it online: https://naturallyella.com/lentil-shepherds-pie/