This Lentil and Sweet Potato Shepherd’s Pie is a fantastic vegan Christmas dish which can be enjoyed by everyone! In this recipe, I give an option for adding a layer of mushrooms to the pie. I always add mushrooms because I love their flavor but I know some people can’t stand them, so you can leave them out if you’re not a fan.
I start by cooking and mashing the sweet potatoes for the topping. Then sauté the onions and garlic before adding lentils, broth and thyme. Cook this mixture until the lentils are soft and tender. If you decide to use mushrooms, marinate them with balsamic vinegar, oil, salt, pepper and garlic before cooking them in a large skillet. Layer up the shepherds pie starting with lentils at the base, followed by mushrooms and topped with the mashed sweet potato.
To make my Lentil and Sweet Potato Shepherd’s Pie, you will need the following ingredients:
Place the sweet potatoes in a pot and cover with cold water. Bring the water to a boil. Reduce the heat to medium-high and simmer for 15-20 minutes until soft.
Drain the water from the pot and transfer the sweet potatoes to a large bowl. Mash until smooth.
Mix in coconut oil and season with salt and pepper to taste. If you like sweeter sweet potatoes, add a teaspoon of maple syrup to taste. Cover loosely and leave to rest.
Preheat the oven to 425°F and lightly grease a 9x13 inch baking dish with cooking spray.
If using mushrooms, add the portobello mushrooms to a bowl and marinade with balsamic vinegar, oil, salt, pepper, and garlic. Mix well and leave to marinate for 5 minutes.
Heat oil in a large pot over medium heat. Add the onions and garlic. Sauté for about 4-5 minutes until caramelized. Season with salt and pepper to taste.
Stir in the lentils, vegetable broth, and thyme. Bring to a boil. Reduce the heat and simmer until lentils are tender.
Place a large frying pan or skillet over medium heat. Once hot, add oil and the mushrooms along with their marinade. Cook for 2-3 minutes in an even layer. Flip carefully and continue to cook on other side for 2-3 more minutes.
Ten minutes before the lentils are cooked, stir in the frozen vegetables. Stir the mixture and cover. Drain off any additional vegetable stock and season again with salt and pepper to taste.
Place the lentils in the bottom of the lightly greased baking dish. Top with portobello mushrooms and spoon the mashed sweet potatoes on top. Smooth the potatoes and season with more salt, pepper and thyme (optional).
Bake for 20 minutes, until the edges start to bubble and the potatoes are lightly browned on top.
Leave to cool for 10 minutes before serving.
I can’t wait for you to try this Lentil and Sweet Potato Shepherd’s Pie. It’s delicious, filling and 100% plant-based! Try it out soon and come back to leave a review below letting me know what you think.
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