This hearty plant-based shepherd’s pie is pure comfort in a dish! Creamy mashed sweet potatoes layered over tender lentils and sautéed mushrooms make for a filling, wholesome, and flavor-packed meal. It’s the kind of cozy dinner that is also a crowd-pleaser. Serve warm and enjoy!
Ingredients4 servings
- 1 cup dried lentils (brown or green)
- 1.5 lbs sweet potatoes (about 3 medium)
- 16 oz mushrooms (white or cremini), sliced
- 1 medium yellow onion
- 1/2 to 1 tsp ground nutmeg (to taste)
- 2–3 tbsp olive oil
Directions
1
Rinse the lentils, then place them in a large amount of cold, unsalted water. Cook for about 25 minutes. Add salt at the end of cooking, then drain the lentils.
2
Peel the sweet potatoes, cut them into large chunks, and cook them in boiling water or steam them until the pieces are tender.
3
Mash the sweet potatoes, season with salt, pepper, nutmeg, and a drizzle of olive oil.
4
Peel the onion, clean the mushrooms, then thinly slice the onion and cut the mushrooms into slices.
5
In a skillet, sauté the onion in a bit of olive oil, then add the mushrooms and continue cooking for a few minutes. Season with salt and pepper.
6
Preheat the oven to 350°F. Mix the mushrooms with the lentils, spread the mixture into a baking dish, then top with the sweet potato mash. Bake for 20 to 25 minutes.
Note: Tastes just as delicious the next day — perfect for meal prep!
Happy cooking 🥰 ☀️
