Vegetarian Sweet Potato Shepherd’s Pie

This Vegetarian Sweet Potato Shepherd’s Pie is filled with veggies and lentils instead of lamb. It’s also topped with vitamin rich sweet potatoes and good sharp cheddar for a healthy, flavorful casserole. You’ll love this easy vegetarian dinner recipe.

Author: Renee Rendall
Prep Time: 30
Cook Time: 20
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Baked
Cuisine: British
Diet: Vegetarian

Ingredients

Scale

1 tablespoon olive oil
1 onion, peeled, halved, and sliced
2 carrots, peeled, sliced lengthwise, then chopped
1 teaspoon dried thyme, divided
1 cup red wine
1/2 cup veggie stock
1 can diced tomatoes
1 can lentils
2 pounds sweet potatoes, peeled and chopped into large chunks
2 tablespoons butter
Salt and pepper
3 ounces shredded sharp cheddar

Instructions

Put a large pot of water on to boil for your sweet potatoes. Put olive oil in a large skillet and preheat it over medium heat. You can peel and start chopping your veggies as things heat up.
Add onion to skillet and cook until golden brown, stirring frequently. Add the carrots and 1/2 teaspoon of dried thyme and give everything a good toss.
When your water is boiling rapidly, add your sweet potatoes and cook for about 15 minutes or until the sweet potatoes are easily pierced with a fork.
Add wine, stock and tomatoes to your skillet, stir everything together, and simmer for about 10 minutes. Stir in lentils and simmer for another 10 minutes. If your mixture still seems too soupy, you can crank up the heat to let it boil and reduce some of the liquid for a minute or two.
When your sweet potatoes are soft, drain completely and return them to the hot pot (off the heat). Add butter and salt and pepper to taste. Mash sweet potatoes until smooth.
Preheat your oven to 375 F (190 C) and lightly spray a 2 quart casserole dish with non-stick spray. Transfer your veggie and lentil mixture to the casserole dish. Spread your mashed sweet potatoes on top of your veggies, then sprinkle the cheese over that. Finally, sprinkle the last of your dried thyme over the top.
If you want to stash this in the fridge for a couple of days, now would be the time. Or you can freeze it for up to month. Just double the baking time when you decide to cook it.
Bake your pie for 20 minutes or until everything is bubbly and melty.