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This sweet potato and lentil shepherd’s pie combines hearty lentils with creamy mashed sweet potatoes for a comforting meal that nourishes both body and soul. Ideal for weeknight dinners, this dish balances savory vegetables and herbs with a naturally sweet topping, offering a satisfying vegan option that even meat lovers will enjoy.
I discovered this recipe during a chilly autumn evening and it quickly became a family favorite. Every time I make it, I appreciate its warmth and the ease of preparation.
Ingredients
- Sweet potatoes: provide creamy texture and natural sweetness choose firm and vibrant orange ones for best flavor
- Lentils: use brown or green lentils that hold their shape well when cooked for better texture
- Onion: adds a subtle sweetness and base flavor pick medium size and firm bulbs
- Carrots: contribute mild sweetness and color go for firm carrots with bright orange skin
- Celery stalks: impart an aromatic crunch select crisp and fresh stalks
- Garlic cloves: bring pungent depth fresh garlic is best to enhance fragrance
- Vegetable broth: the cooking liquid for lentils opt for low sodium for better seasoning control
- Thyme: earthiness and slight lemony note fresh thyme is preferable but dried works too
- Rosemary: piney flavor adds complexity choose fresh sprigs if possible
- Salt and pepper: essential for seasoning adjust according to taste
- Olive oil: for sautéing use extra virgin for a fragrant and healthy option
Instructions
- Preheat the oven:
- Set your oven to two hundred degrees Celsius to warm up while you prepare the filling and topping
- Cook the sweet potatoes:
- Peel and chop the sweet potatoes into chunks of similar size then place them in salted boiling water. Cook for about fifteen to twenty minutes until they become tender when pierced with a fork. Then drain well
- Sauté the aromatics:
- In a large pot, warm the olive oil over medium heat. Add the chopped onion, diced carrots, and celery. Cook gently for about five minutes until the vegetables soften and start to release their sweetness
- Add garlic and herbs:
- Stir in the minced garlic along with thyme and rosemary. Cook for one more minute until the mixture is fragrant but do not let the garlic burn
- Simmer the lentils:
- Add the rinsed lentils to the pot and pour in the vegetable broth. Raise the heat to bring it to a boil, then lower the heat to allow a gentle simmer. Let it cook uncovered for around twenty to twenty five minutes or until the lentils are tender but not mushy
- Mash the sweet potatoes:
- Once the sweet potatoes are cooked and drained, add salt and pepper then mash smoothly with a masher or fork until creamy. Adjust seasoning as needed
- Assemble the pie:
- Spread the lentil mixture evenly in a suitable baking dish. Carefully cover the top with the mashed sweet potatoes, smoothing the surface with a spatula or spoon
- Bake until golden:
- Place the dish in the preheated oven for about twenty five to thirty minutes. The top should turn a lovely golden color signalling it is ready to serve
My favourite part of this recipe is the mashed sweet potato topping. Its natural sweetness perfectly balances the earthy lentils underneath. I remember serving this dish on a rainy weekend and everyone gathered around the table, enjoying its warmth and simplicity. It feels like a hug in a bowl.
Conservation et astuces
Pour conserver ce plat, couvrez-le bien avec un film alimentaire ou un couvercle et gardez-le au réfrigérateur. Il se mange parfaitement dans les deux à trois jours. Pour réchauffer, passez-le au four à cent soixante degrés Celsius jusqu’à ce qu’il soit bien chaud pour garder la texture croustillante du dessus.
Substitutions d’ingrédients
Si vous ne trouvez pas de patates douces, vous pouvez utiliser des pommes de terre classiques pour une version plus neutre. Les lentilles brunes peuvent être remplacées par des lentilles vertes ou même des lentilles rouges si vous préférez une cuisson plus rapide et une texture plus fondante. À la place du bouillon de légumes, un bouillon de poulet ou d’herbes maison peut ajouter encore plus de profondeur.
Suggestions de service
Ce plat accompagne parfaitement une salade verte fraîche ou des légumes rôtis pour compléter la douceur de la purée. Parsemer un peu de fromage râpé végétal ou des herbes fraîches comme du persil ou de la ciboulette avant de servir apporte une touche de fraîcheur qui relève le tout.
Servez chaud garni d'herbes fraîches pour une touche finale. C'est un plat réconfortant et facile qui plaît à tous.
Common Recipe Questions
- → Quels légumes composent ce plat ?
Des patates douces, lentilles, oignon, carottes, céleri et ail.
- → Comment cuire les patates douces ?
Les patates sont pelées, bouillies jusqu’à tendreté puis écrasées en purée.
- → Quelles herbes sont utilisées ?
Thym et romarin apportent une saveur aromatique délicate.
- → Peut-on préparer ce plat à l'avance ?
Oui, il se conserve au frais et se réchauffe parfaitement au four.
- → Ce plat convient-il aux végétaliens ?
Entièrement vegan, il ne contient aucun produit animal.