Lentil Sweet Potato Shepherd’s Pie (Thanksgiving)

Lentil Sweet Potato Shepherd’s Pie (Thanksgiving)
Lentil Sweet Potato Shepherd’s Pie (Thanksgiving)

This Vegetarian Shepherd Pie is most likely the most healthy and soothing meatless food ever. The scented lentils are covered with a layer of mashed sweet potatoes and decorated with fresh thyme. This post was submitted to you by Lentil Canada as part of their #LoveLentil campaign.
For a cool Thanksgiving moment. Well. Maybe just one more piece of pie. But then I really finished. And ready for salad.

Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour

Lentil Sweet Potato Shepherd’s Pie (Thanksgiving)
Ingredient
  • 2 teaspoons of fresh thyme chopped, plus more for garnishes
  • 1 bay leaf
  • 1 cup of vegetable broth
  • 1/4 cup of milk
  • 1/2 teaspoon salt
  • 1 tablespoon of olive oil
  • 1 small diced onion
  • 3 sweet potatoes baked and slightly cold
  • 2 carrots diced
  • 1 clove of minced garlic
  • 2 tablespoons of butter
  • 1 cup of cooked lentils
  • 1 teaspoon of Worcestershire sauce or soy sauce for vegetarian / vegan choices
  • 1 1/2 cups of spinach
  • Salt and pepper to taste

Instructions
  1. Preheat the oven to 375 degrees. Separate sweet potato meat from the skin and place it in a medium-sized bowl. Discard the skin. Mash sweet potatoes with butter, milk and salt (I use an immersion blender to ensure smoothness). Put aside.
  2. Heat olive oil in a saucepan over medium heat. Add onions and carrots, then cook until the onions are transparent for about 5-7 minutes. Add minced garlic and cook briefly.
  3. Add the lentils, broth and cooked Worcester sauce to the pan and bring to a boil. Add spinach, thyme, bay leaves, salt and pepper and simmer until the broth is absorbed. Remove bay leaves.
  4. Transfer the lentil mixture to 4 individual ramekin or pans and spread the sweet potato mixture on top. Bake for 20-25 minutes. Garnish with fresh thyme leaves if desired.

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