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| Potato Shepherd’s Pie |
Ingredients
For the Sweet Potato Topping:
- 3 large sweet potatoes, peeled and cubed
- 3 tablespoons butter or vegan butter
- ¼ cup milk or plant-based milk
- Salt and pepper to taste
- ½ teaspoon smoked paprika
- Optional: 1 tablespoon maple syrup for sweetness
- 1 cup dried green or brown lentils, rinsed
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 1 cup peas (fresh or frozen)
- 1 can (14 oz / 400 g) diced tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- ½ teaspoon dried thyme
- ½ teaspoon chili flakes (optional)
- Salt and pepper to taste
1. Prepare the Sweet Potato Topping
Place the cubed sweet potatoes in a pot of salted water and bring to a boil. Cook for 12–15 minutes, or until fork-tender.
Drain well, then return them to the pot. Add the butter, milk, smoked paprika, salt, and pepper. Mash until smooth and creamy. Taste and adjust seasoning.
For a sweeter finish, mix in a small drizzle of maple syrup. Set aside.
2. Cook the Lentils
In a medium saucepan, combine the rinsed lentils and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes until tender but not mushy.
Drain any excess liquid and set aside.
3. Build the Flavorful Veggie Base
In a large skillet, heat the olive oil over medium heat. Add the onions and carrots and sautĂ© for 6–8 minutes, until softened and lightly golden.
Add the garlic and cook for an additional minute until fragrant.
Next, stir in the tomato paste, allowing it to caramelize slightly for deeper flavor. Add the diced tomatoes, cooked lentils, peas, and all spices—cumin, smoked paprika, turmeric, thyme, and chili flakes if using.
Season generously with salt and pepper.
4. Simmer and Combine
Pour in about ½ cup of broth to loosen the mixture and allow flavors to meld.
Simmer for 8–10 minutes, stirring occasionally, until the filling becomes thick, hearty, and saucy.
Taste and adjust seasonings—add more cumin for warmth, smoked paprika for depth, or chili flakes for heat.
5. Assemble the Shepherd’s Pie
Preheat your oven to 375°F (190°C).
Transfer the lentil filling to a large baking dish, smoothing it into an even layer.
Spoon the mashed sweet potatoes on top, spreading gently without mixing the layers. Create rustic swirls or peaks with the back of a spoon—these caramelize beautifully in the oven.
6. Bake to Golden Perfection
Bake for 25–30 minutes, or until the sweet potato topping is lightly browned and the filling is bubbling around the edges.
For extra color, broil for 2–3 minutes at the end, keeping a close eye to prevent burning.
Allow the shepherd’s pie to rest for 10 minutes before serving. This helps the layers set and makes scooping easier.
Tips for a Perfect Shepherd’s Pie
- Use green or brown lentils, not red—they hold their shape better and create a heartier filling.
- Don’t skip the spices! They give the dish warmth and complexity, especially when working with plant-based ingredients.
- Make it ahead: This dish tastes even better the next day as the flavors deepen.
- Add greens: A handful of spinach or kale can be stirred into the filling right before assembly.
- For extra creaminess: Mix a spoonful of Greek yogurt or coconut milk into the sweet potatoes.
- For extra crunch: Top with toasted breadcrumbs mixed with olive oil and herbs.
Final Thought
This Spiced Lentil & Sweet Potato Shepherd’s At is more than just comfort food—it’s a celebration of wholesome ingredients coming together to create a meal that warms both the body and soul. Its rich, earthy filling and velvety sweet potato crust offer a nourishing alternative to traditional shepherd’s pie without sacrificing flavor or satisfaction. Serve it proudly at your dinner table, and watch everyone come back for seconds.
Enjoy your meal! 🥄🍠✨
