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Savory Mushroom and Lentil Shepherd’s Pie with Sweet Potato Mash
Transform comfort food into a nutritional powerhouse with our Mushroom & Lentil Shepherd's Pie topped with sweet potato mash. A hearty, healthy meal makeover.
Shepherd's Pie is the epitome of comfort food, traditionally laden with meat and mashed potatoes. Our Savory Mushroom and Lentil Shepherd’s Pie delivers the same heartwarming satisfaction while offering a nutritious twist. By swapping out the meat for protein-rich lentils and earthy mushrooms, and replacing regular potatoes with vitamin-packed sweet potatoes, this dish becomes a health-conscious delight without sacrificing the flavors you love.
Mushrooms and lentils are a powerhouse duo, providing an umami depth and meaty texture that perfectly mimics traditional ground meat. Sweet potatoes not only add a touch of sweetness but are also rich in beta-carotene, supporting eye health and boosting your immune system. This meal is a perfect example of how you can enjoy comforting classics with a healthier, plant-based spin.
Recipe Overview
Prep Time
25 mins
Cook Time
45 mins
Total Time
70 mins
Servings
6
Calories
450 kcal
per serving
Cuisine
Mediterranean
Transform comfort food into a nutritional powerhouse with our Mushroom & Lentil Shepherd's Pie topped with sweet potato mash. A hearty, healthy meal makeover.
Ingredients
- • olive oil: 2 tablespoons
- • large onion, finely chopped: 1
- • garlic cloves, minced: 3
- • cremini mushrooms, diced: 2 cups
- • cooked green lentils: 2 cups
- • carrot, diced: 1
- • celery stalk, diced: 1
- • tomato paste: 2 tablespoons
- • low-sodium vegetable broth: 1 1/2 cups
- • fresh thyme, chopped: 2 teaspoons
- • ground black pepper: 1/2 teaspoon
- • salt: 1/2 teaspoon
- • medium sweet potatoes, peeled and cubed: 3
- • unsweetened almond milk: 1/3 cup
- • nutritional yeast: 2 tablespoons
- • ground nutmeg: 1/4 teaspoon
- • fresh parsley, chopped (for garnish): 1/4 cup
Instructions
- 1 Preheat your oven to 400°F (200°C) to prepare for baking the assembled pie.
- 2 Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- 3 Stir in the mushrooms, carrot, and celery. Cook for another 5 minutes, allowing the mushrooms to release their moisture and begin to brown.
- 4 Add the cooked lentils, tomato paste, vegetable broth, thyme, pepper, and salt. Simmer the mixture for about 10 minutes, letting the flavors meld and the sauce thicken slightly.
- 5 Meanwhile, in a separate pot, boil the sweet potatoes in water until tender, approximately 15 minutes. Drain and return them to the pot.
- 6 Mash the sweet potatoes with almond milk, nutritional yeast, nutmeg, and a pinch of salt until smooth and creamy.
- 7 Transfer the lentil and mushroom mixture to a baking dish, spreading it evenly. Top with the sweet potato mash, smoothing it with a spatula.
- 8 Bake in the preheated oven for 20 minutes, until the top is slightly golden and the filling is bubbling.
- 9 Garnish with fresh parsley before serving for a burst of color and fresh flavor.
Serving Suggestions
- • Serve this hearty dish with a side of steamed green beans or a simple arugula salad dressed with lemon vinaigrette. The fresh, crisp greens complement the rich, savory pie perfectly. Pair your meal with a refreshing glass of chilled herbal iced tea or a light-bodied red wine for an adult occasion. For a cozy family dinner, consider serving it alongside whole-grain rolls or crusty bread to soak up any extra sauce. The combination of textures will make for an unforgettable dining experience.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, reheat in the oven at 350°F until warmed through. Alternatively, you can freeze the pie for up to one month. Defrost overnight in the refrigerator before reheating. For individual servings, microwave on medium power to ensure even heating.
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