1h 20m$11.78Lentil Sweet Potato Shepherd’s Pie
A filling plant-based casserole with green lentils, vegetables, and a sweet potato topping. This hearty oven-baked dinner is batch-friendly and strictly nut-free.
- Energy
- 339 calories per serving
- Protein
- 12.3 g per serving
- Carbs
- 60.2 g per serving
- Fat
- 7.2 g per serving
- Sodium
- 1019 mg per serving
Shopping options
Dried thyme
1 Teaspoon
McCormick Whole Thyme Leaves
5%
Olive oil
3 Tablespoon
Kroger® Pure Olive Oil
9%
Black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Green lentils, dry
1 Cup
Simple Truth Organic® Dry Green Lentils
42%
Vegetable broth
3 Cup
Swanson® Vegetable Broth, 32 oz Carton
75%
Carrots, diced
2 Count
Carrots
90%
Sweet potatoes, peeled and cut into 1-inch chunks
2 Pound
Sweet Potato
89%
Yellow onion, diced
1 Count
Jumbo Yellow Onions
100%
Frozen peas
1 Cup
Kroger® Frozen Sweet Green Peas
42%
Tomato paste
3 Tablespoon
Kroger® Tomato Paste
25%
Fine salt
1.5 Teaspoon
Kroger® Salt
1%
Garlic, minced
3 Count
Garlic
100%
Cost Summary
· only what you use
per serving · 6 servings
All ingredients selected
1 common item not selected — staples start unchecked; select them above to include them.
Cook this recipe
- sweet potatoes-2 lb
- vegetable broth-3 cups
- dry green lentils-1 cup
- yellow onion-1 medium onion
- carrots-2 medium carrot
- garlic-3 cloves
- frozen peas-1 cup
- olive oil-3 tbsp
- tomato paste-3 tbsp
- fine salt-1.5 tsp
- dried thyme-1 tsp
- black pepper-0.5 tsp
Preheat the oven to 400°F and place the baking dish near the stove for easy assembly.
Add the sweet potatoes to a large saucepan, cover with water, and bring to a boil. Cook for 15 to 18 minutes until the potatoes are fork-tender, then drain well.
Keep your face and hands away from steam when draining the sweet potatoes.
Return the sweet potatoes to the saucepan and mash with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until mostly smooth.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and carrots, then cook for 6 to 8 minutes until the vegetables are softened.
Add vegetables carefully to the hot oil to reduce splatter.
Stir in the garlic, dried thyme, and tomato paste. Cook for 1 minute until the mixture smells savory and the tomato paste darkens slightly.
Add the green lentils, vegetable broth, remaining 1 teaspoon salt, and remaining 1/4 teaspoon black pepper. Bring to a boil, then cover, reduce the heat, and simmer for 25 to 30 minutes until the lentils are tender and thickened.
Stir in the frozen peas and cook for 2 minutes until heated through.
Spoon the lentil filling into the baking dish and spread the mashed sweet potatoes evenly over the top. Smooth the surface into an even topping with the back of a spoon.
Bake for 20 to 25 minutes until the filling is bubbling at the edges and the topping is lightly browned.
Use oven mitts when handling the hot baking dish.
Let the casserole rest for 10 minutes before serving so the filling can set slightly.
How did it turn out?
Rating and review tools are unavailable right now.