Spiced Lentil Shepherd's Pie

A modern twist on the classic Shepherd's Pie, this vegetarian version is packed with spiced lentils and topped with creamy mashed sweet potatoes, offering a comforting and nutritious meal perfect for fall dinners.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 6

Ingredients

2 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

1 tbsp ground cumin

1 tsp ground coriander

1/4 tsp cayenne pepper

1 cup carrots, diced

1 cup bell peppers, diced

2 cups cooked lentils

1 can (14 oz) diced tomatoes

2 tbsp tomato paste

1 cup vegetable broth

Salt and pepper to taste

4 cups sweet potatoes, peeled and cubed

1/4 cup milk

2 tbsp butter

1/4 tsp nutmeg

Fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 375°F (190°C).

2. In a large skillet, heat olive oil over medium heat and sauté onions and garlic until soft.

3. Add cumin, coriander, and cayenne pepper; cook for 1 minute.

4. Stir in carrots and bell peppers; cook until slightly softened.

5. Add lentils, diced tomatoes, tomato paste, and vegetable broth. Simmer for 15 minutes.

6. Season with salt and pepper.

7. Meanwhile, boil sweet potatoes until tender. Drain.

8. Mash sweet potatoes with milk, butter, nutmeg, and a pinch of salt.

9. Spread the lentil mixture in a baking dish and top with mashed sweet potatoes.

10. Bake for 25-30 minutes until the top is golden.

11. Garnish with fresh parsley before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.