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Lentil Shepherd's Pie with Sweet Potatoes | @naturallyella

Vegetarian Lentil Shepherd’s Pie with Sweet Potatoes

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 70 minutes
  • Yield: 4 1x
  • Category: Main Course

Description

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. 


Scale

Ingredients

Lentils

  • 1/2 cup French (Le Puy) Lentils
  • 1 3/4 cup water
  • Pinch of salt
  • 1/4 cup bulgur

Sweet Potato Topping

  • 1 1/2 pounds sweet potatoes (peeled)
  • 1/4 cup heavy cream
  • 1/4 teaspoon salt

Filling

  • 1 tablespoon olive oil
  • 1 small yellow onion (minced)
  • 2 stalks celery (minced)
  • 2 medium carrots (minced)
  • 1 tablespoon white whole wheat flour (or unbleached all purpose flour)
  • 1 tablespoon tomato paste
  • 2 teaspoons fresh minced thyme
  • 2 teaspoons fresh minced rosemary
  • 1 teaspoon Frontier Co-op Organic garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Worcestershire sauce (vegan)
  • 1 cup low-sodium vegetable broth

Instructions

  1. 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. 
  2. 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. 
  3. Heat oven to 425˚ F and set aside a casserole dish. 
  4. 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. 
  5. 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. 

Notes

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.


Nutrition

  • Calories: 375
  • Sugar: 11
  • Sodium: 693
  • Fat: 9.6
  • Carbohydrates: 64.3
  • Fiber: 10.9
  • Protein: 11.1
  • Cholesterol: 20.4