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Hearty Lentil and Vegetable Shepherd's Pie with Sweet Potato Topping - Greek Moussaka
Hearty Lentil and Vegetable Shepherd's Pie with Sweet Potato Topping - Greek Moussaka
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30m
Préparation
50m
Cuisson
6
Portions
564
Vues
medium
Dinner
International
by Yumzy
This comforting shepherd's pie offers a wholesome, plant-based twist on a classic. Packed with savory lentils and vegetables, it's topped with a naturally sweet and creamy sweet potato mash for a satisfying and nutritious meal.
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6
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Ingrédients
- ✓360 ml Brown or Green Lentils, dried
- ✓960 ml Vegetable Broth
- ✓30 ml Olive Oil
- ✓1 medium Yellow Onion, finely chopped
- ✓2 medium Carrots, finely diced
- ✓2 medium Celery Stalks, finely diced
- ✓3 cloves Garlic, minced
- ✓30 ml Tomato Paste
- ✓1 teaspoon Dried Thyme
- ✓0.5 teaspoon Dried Rosemary, crushed
- ✓1 Bay Leaf
- ✓15 ml Worcestershire Sauce (vegan if needed)
- ✓240 ml Frozen Peas
- ✓to taste Salt
- ✓to taste Black Pepper
- ✓0.9 kg Sweet Potatoes, peeled and cubed
- ✓60 ml Milk (dairy or plant-based)
- ✓30 ml Butter (dairy or plant-based)
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Instructions
1
Rinse lentils thoroughly. In a large pot or Dutch oven, combine rinsed lentils and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until tender. Drain any excess liquid and set aside.
2
While lentils cook, heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
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Astuce:Dicing vegetables finely ensures they cook evenly and meld into the filling.
3
Add minced garlic and tomato paste to the skillet. Cook for 1-2 minutes until fragrant, stirring constantly.
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Astuce:Toasting the tomato paste deepens its flavor.
4
Stir in the cooked lentils, thyme, rosemary, bay leaf, and Worcestershire sauce. Season with salt and pepper to taste. Bring to a simmer, then reduce heat and cook for 5 minutes, allowing flavors to meld. Remove bay leaf. Stir in frozen peas.
5
Meanwhile, place cubed sweet potatoes in a pot and cover with cold water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well.
6
Transfer drained sweet potatoes to a bowl. Add milk and butter. Mash until smooth and creamy. Season with salt and pepper to taste.
7
Preheat oven to 191 °C (190 °C). Pour the lentil filling into a 9x13 inch baking dish.
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Astuce:Ensure the filling is evenly spread for consistent cooking.
8
Carefully spread the mashed sweet potato topping evenly over the lentil filling. You can create decorative swirls with a fork if desired.
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Astuce:For a golden crust, you can brush the top lightly with melted butter or olive oil.
9
Bake for 20-25 minutes, or until the topping is lightly golden and the filling is bubbling around the edges.
10
Let stand for 5-10 minutes before serving.
lentil pie
shepherd's pie
vegetable bake
sweet potato topping
comfort food
plant-based
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