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Vegetarian Lentil and Sweet Potato Shepherds Pie
Vegetarian Lentil and Sweet Potato Shepherds Pie

Vegetarian Lentil and Sweet Potato Shepherds Pie
A hearty and nutritious vegetarian shepherd's pie with lentils and sweet potatoes.
Vegetarian Lentil and Sweet Potato Shepherds Pie
Ingredients:
1
Servings
  • 800
    g
     sweet potato
  • 200
    g
     green lentil
  • 150
    g
     carrot
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 50
    g
     tomato paste
  • 500
    ml
     vegetable broth
  • 2
    tbsp
     olive oil
  • 100
    g
     frozen peas
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 60 minutes
Vegetarian Lentil and Sweet Potato Shepherds Pie
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and chop the sweet potatoes. Boil them in a pot of water until tender, about 15 minutes.
  3. Drain the sweet potatoes and mash them with a little salt and pepper.
  4. In a large pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until soft.
  5. Add diced carrots and cook for another 5 minutes.
  6. Stir in the lentils, tomato paste, and vegetable broth. Simmer for about 20 minutes until lentils are tender.
  7. Add frozen peas, salt, and pepper to the lentil mixture. Cook for another 5 minutes.
  8. Transfer the lentil mixture to a baking dish. Spread the mashed sweet potatoes on top.
  9. Bake in the oven for 20 minutes until the top is slightly golden.
  10. Serve hot.
Nutrition Per Serving 1800 g Per 100g
Energy 2000 kcal 111 kcal
Protein 60 g 3.3 g
Fibre 40 g 2.2 g
Salt 2 g 0.1 g
Sugar 30 g 1.7 g
Carbohydrates 350 g 19.4 g
Fat 40 g 2.2 g
  • 800
    g
     sweet potato
  • 200
    g
     green lentil
  • 150
    g
     carrot
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 50
    g
     tomato paste
  • 500
    ml
     vegetable broth
  • 2
    tbsp
     olive oil
  • 100
    g
     frozen peas
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Peel and chop the sweet potatoes. Boil them in a pot of water until tender, about 15 minutes.

Drain the sweet potatoes and mash them with a little salt and pepper.

In a large pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until soft.

Add diced carrots and cook for another 5 minutes.

Stir in the lentils, tomato paste, and vegetable broth. Simmer for about 20 minutes until lentils are tender.

Add frozen peas, salt, and pepper to the lentil mixture. Cook for another 5 minutes.

Transfer the lentil mixture to a baking dish. Spread the mashed sweet potatoes on top.

Bake in the oven for 20 minutes until the top is slightly golden.

Serve hot.

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