Get ready to transform your dinner table with a show-stopping dish that's not just a meal, but a culinary adventure! This Vegan Lentil and Purple Sweet Potato Shepherd's Pie is about to become your new obsession - a vibrant, nutritious twist on the classic comfort food that will make your taste buds dance and your body thank you. Imagine a hearty, protein-packed lentil base crowned with creamy, stunning purple sweet potato - it's like a flavor explosion meets nutritional powerhouse that will have everyone at the table asking for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Vegan
Serves: 6 servings
Ingredients
- 1 cup lentils, rinsed
- 2 purple sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil.
- In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes.
- Add minced garlic and diced carrots to the skillet. Cook for an additional 2-3 minutes until the carrots begin to soften.
- Rinse the lentils thoroughly and add them to the skillet along with vegetable broth, thyme, salt, and pepper.
- Bring the mixture to a simmer, then reduce heat and cook for 20-25 minutes, stirring occasionally, until lentils are tender and most of the liquid is absorbed.
- While the lentil mixture is cooking, place the cubed purple sweet potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until potatoes are very tender.
- Drain the sweet potatoes and mash them thoroughly, seasoning with a pinch of salt and pepper. If desired, add a small amount of olive oil for extra smoothness.
- Transfer the cooked lentil mixture to the prepared baking dish, spreading it evenly across the bottom.
- Carefully spread the mashed purple sweet potatoes over the lentil layer, creating an even top layer.
- Bake in the preheated oven for 25-30 minutes, or until the top is slightly golden and the edges are bubbling.
- Remove from the oven and let stand for 10 minutes before serving to allow the pie to set.
- Serve hot, garnishing with fresh thyme leaves or a sprinkle of black pepper if desired.
Tips
- Rinse your lentils thoroughly to remove any debris and ensure a clean, perfect texture.
- For extra creamy mashed sweet potatoes, try adding a splash of plant-based milk or a dollop of vegan butter.
- Make sure to cook the lentils until they're just tender - overcooking can make them mushy.
- Use a fork to create beautiful, textured peaks on your sweet potato topping for a gorgeous golden-brown finish when baking.
- This dish is perfect for meal prep - it reheats beautifully and often tastes even better the next day!
- For added depth of flavor, consider adding a tablespoon of tomato paste to your lentil mixture.
- If you want a bit of crunch, sprinkle some toasted nuts or breadcrumbs on top before the final bake.
- Choose deep purple sweet potatoes for the most dramatic and nutritious color presentation.
Nutrition Facts
Calories: 149kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
