Description
A cozy, plant-based shepherd’s pie filled with lentils, mushrooms, and a creamy sweet potato topping, perfect for a comforting meal.
Ingredients
Scale
- 5 medium sweet potatoes, scrubbed
- 1 cup brown or green lentils, washed and picked over
- 3/4 cup steel-cut oats
- 1 bay leaf
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, divided
- 1 medium yellow onion, chopped
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 1 garlic clove, minced
- 3/4 cup low-sodium vegetable broth
- 1/4 cup dry red wine
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce or tamari
- 1 teaspoon smoked paprika
- 1/4 cup chopped fresh parsley leaves
Instructions
- Preheat your oven to 400°F (200°C). Roast the sweet potatoes on a baking sheet until soft, about 45 minutes to 1 hour. Let them cool.
- In a medium saucepan, combine the lentils, oats, bay leaf, salt, and enough water to cover everything. Bring to a boil and then simmer until lentils are soft, about 15-20 minutes. Discard bay leaf and drain.
- Chop half of the cremini mushrooms and quarter the other half. In a large pot, heat olive oil over medium heat. Add quartered mushrooms with a pinch of salt and sauté until browned. Add chopped mushrooms, onion, carrot, celery, and garlic and cook until soft.
- Add the lentil-oat mixture to the pot. Stir in vegetable broth, red wine, tomato paste, soy sauce, smoked paprika, parsley, and ground pepper. Simmer for about 5 minutes, adjusting seasoning to taste.
- Reduce oven temperature to 350°F (175°C). Peel and mash sweet potatoes, seasoning lightly with salt and pepper.
- Spread the lentil mixture into a greased baking dish and top with the sweet potato mash. Bake for about 30 minutes, until bubbling and golden.
Notes
Can be made ahead and stored in the fridge for up to 2 days or frozen for up to 3 months. Reheat in the oven to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg