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Hearty Veggie Shepherd's Pie with Sweet Potatoes Recipe

Hearty Veggie Shepherd's Pie with Sweet Potatoes recipe


This is a warm, comforting dish filled with veggies and lentils. It has a golden sweet potato topping instead of regular potatoes. It's like a big hug in a bowl. You cook the veggies and lentils, then mash sweet potatoes on top. It's yummy and good for you!


3 large sweet potatoes, peeled and cubed
1 tablespoon olive oil
3 medium carrots, peeled and diced
1 large yellow onion, diced
3 cloves garlic, minced
1/2 pound cremini mushrooms, diced
1 3/4 cups green lentils, rinsed
850 ml vegetable broth
1 cup frozen corn
1 teaspoon dried rosemary
1 teaspoon dried thyme
Salt to taste
Black pepper to taste
2 tablespoons unsalted butter


Preheat your oven to 375°F (190°C).
Place the sweet potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until tender, about 15 minutes.
While the sweet potatoes are cooking, heat olive oil in a large pan over medium heat. Add carrots and onion, cooking until softened, about 5 minutes.
Add garlic and mushrooms to the pan, cooking for another 3 minutes.
Stir in the lentils, vegetable broth, rosemary, and thyme. Season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer until lentils are tender, about 20 minutes.
Once the sweet potatoes are done, drain and return them to the pot. Add butter, and mash until smooth. Season with salt and pepper to taste.
Stir the frozen corn into the lentil mixture, then spread the mixture into a baking dish.
Spread the mashed sweet potatoes over the lentil mixture in an even layer.
Bake in the preheated oven until the sweet potato topping is slightly golden, about 15 minutes.
Let the shepherd's pie cool for a few minutes before serving. Enjoy your hearty veggie meal!

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