Lentil Shepherd's Pie with Roasted Vegetables
Cooked lentils seasoned with thyme, garlic, and onion, topped with mashed sweet potatoes.
Ingredients
- 1 cup dry lentils
- 2 cups of water
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 large sweet potatoes, peeled and cubed
- 2 tbsp butter or vegan butter
- 1/4 cup milk or almond milk
- Optional toppings: chopped parsley, toasted nuts, crumbled feta cheese or vegan cheese
Instructions
1. Rinse the lentils and add them to a pot with 2 cups of water. Bring to a boil, then reduce heat to medium and simmer, uncovered, for about 20-25 minutes, or until tender. Drain any excess water and set the lentils aside.
2. While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes or until translucent. Add the garlic and cook for another minute.
3. Add the cooked and drained lentils to the skillet with the onion and garlic. Stir in the dried thyme, salt, and pepper to taste. Cook, stirring occasionally, for 5-7 minutes, or until the lentils are well coated with the seasoning and heated through.
4. While the lentils are cooking, add the cubed sweet potatoes to a pot and cover with water. Bring to a boil, then reduce heat to medium and simmer until the sweet potatoes are fork-tender, about 15-20 minutes.
5. Drain the sweet potatoes and transfer to a large mixing bowl. Add the butter and milk, and mash with a potato masher or fork until smooth and creamy. Season with salt and pepper to taste.
6. To serve, divide the cooked lentils between plates and top with a generous scoop of mashed sweet potatoes. Sprinkle with optional toppings if desired.
