Vegan Shepherd’s Pie with Lentils and Mashed Sweet Potatoes
Print Rate Add to CollectionServings: 1
Calories: 566kcal
Ingredients
- 1/2 cup brown lentils, rinsed and drained
- 1/2 cup sweet potato, peeled and diced
- 1/4 cup carrots, diced
- 1/4 cup celery, diced
- 1/4 cup onion, diced
- 1 garlic clove, minced
- 1 Tbsp olive oil
- 1/4 cup vegetable broth, low sodium
- 1/4 tsp thyme, fresh
- 1/4 tsp low sodium salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375°F (190°C). Cook the sweet potatoes in boiling water for 10-12 minutes until tender, then mash and set aside.
- In a skillet, heat olive oil over medium heat. Add the onion, carrots, celery, and garlic. Sauté for 3-4 minutes until softened.
- Stir in the lentils, vegetable broth, thyme, salt, and pepper. Simmer for 5 minutes until the mixture thickens slightly.
- In a small baking dish, layer the lentil mixture at the bottom. Spread the mashed sweet potatoes evenly on top.
- Bake for 15 minutes until heated through.
Nutrition
Calories: 566kcal | Carbohydrates: 82g | Protein: 27g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 264mg | Potassium: 1597mg | Fiber: 34g | Sugar: 9g | Vitamin A: 15174IU | Vitamin B1: 1mg | Vitamin B2: 0.3mg | Vitamin B3: 3mg | Vitamin B5: 3mg | Vitamin B6: 1mg | Vitamin C: 13mg | Vitamin E: 3mg | Vitamin K: 27µg | Calcium: 118mg | Copper: 1mg | Folate: 497µg | Iron: 8mg | Manganese: 2mg | Magnesium: 149mg | Phosphorus: 506mg | Selenium: 9µg | Zinc: 5mg