Lentil Sweet Potato Shepherd's Pie

• servings: 4 servings
• active time: 35 minutes
• total time: 1 hour

Ingredients

3 sweet potatoes (roasted and slightly cooled)

2 tablespoons butter

1/4 cup milk

1/2 teaspoon salt

1 tablespoon olive oil

1 small onion (diced)

2 carrots (diced)

1 clove garlic (minced)

1 cup cooked lentils

1 cup vegetable broth

1 teaspoon Worcestershire sauce (or soy sauce for vegetarian/vegan option)

1 1/2 cups spinach

2 teaspoons fresh thyme (chopped, plus more for garnish)

1 bay leaf

Salt and pepper (to taste)

Directions

Preheat oven to 375 degrees. Separate flesh of sweet potatoes from skins and place in a medium-sized bowl. Discard skins. Mash together sweet potato with butter, milk and salt (I used an immersion blender to ensure smoothness). Set aside.

Heat olive oil in a pot over medium heat. Add diced onions and carrots and cook until onions are translucent about 5-7 minutes. Add minced garlic and cook for another minute.

Add cooked lentils, broth and Worcester sauce to the pot and bring to a simmer. Add spinach, thyme, bay leaf, salt and pepper and simmer until broth is absorbed. Discard bay leaf.

Transfer lentil mixture to 4 individual ramekins or a baking dish and spread an even layer of sweet potato mixture on top. Bake for 20-25 minutes. Garnish with fresh thyme leaves if desired.

Nutrition

• Calories: 450 kcal