Lentil and Sweet Potato Shepherd's Pie

Name: Lentil and Sweet Potato Shepherd's Pie
Cook time: 20 min
Yield: 4 servings
Ingredients: 700 g sweet potatoes peeled and cut into 2 cm chunks; 450 ml water divided; 2 g fine salt divided; 15 ml olive oil divided; 140 g yellow onion small dice; 100 g carrot small dice; 10 g garlic cloves minced; 2 g fine salt divided; 25 g tomato paste; 2 g dried thyme; 2 g smoked paprika; 180 g red lentils rinsed and picked over; 400 ml water divided; 1 piece vegetable stock cube or 5 g bouillon equivalent; 10 ml Worcestershire-style sauce vegetarian; 10 ml olive oil divided; 3 g fine salt divided; 2 g black pepper freshly ground, divided; 70 g frozen peas; 15 g butter; 50 ml milk warm; 20 g cheddar cheese grated

A weeknight vegetarian shepherd's pie with a lentil vegetable filling and a sweet potato topping. The filling is cooked on the stovetop, transferred to a baking dish, and baked just long enough to set the top and brown the edges.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

700 g sweet potatoes peeled and cut into 2 cm chunks
450 ml water divided
2 g fine salt divided
15 ml olive oil divided
140 g yellow onion small dice
100 g carrot small dice
10 g garlic cloves minced
2 g fine salt divided
25 g tomato paste
2 g dried thyme
2 g smoked paprika
180 g red lentils rinsed and picked over
400 ml water divided
1 piece vegetable stock cube or 5 g bouillon equivalent
10 ml Worcestershire-style sauce vegetarian
10 ml olive oil divided
3 g fine salt divided
2 g black pepper freshly ground, divided
70 g frozen peas
15 g butter
50 ml milk warm
20 g cheddar cheese grated

Instructions

Heat the oven to 240°C. Put the sweet potatoes in a medium saucepan with 450 ml of the water and 2 g of the salt, cover, and simmer until very tender, 10 to 12 minutes. The sweet potatoes break apart easily when pressed with a spoon.
While the sweet potatoes cook, warm 15 ml of the olive oil in a large saucepan over medium-high heat. Add the onion, carrot, garlic, and 2 g of the salt and cook, stirring often, until the onion softens, about 4 minutes. The vegetables are softened and glossy, with only light browning.
Stir in the tomato paste, thyme, smoked paprika, lentils, remaining water, stock cube, Worcestershire-style sauce, remaining olive oil, remaining salt, and black pepper. Bring to a simmer, then cook uncovered, stirring occasionally, until the lentils are tender and the mixture is thick, 8 to 10 minutes. Stir in the peas. The lentils are tender and the filling holds together on a spoon without excess liquid.
Drain the sweet potatoes well, then mash with the butter and milk until smooth and spreadable. If using the optional cheddar, mix it in now. The mash is creamy and mounds softly without being runny.
Transfer the filling to a 2 quart casserole dish. Spread the sweet potato mash over the top and rough it up with a fork. Bake for 5 to 6 minutes, then broil for 1 to 2 minutes until the ridges are browned and the filling is bubbling at the edges. The surface has browned spots and the filling is visibly bubbling around the sides.
Rest for 2 minutes before serving so the filling settles. The portions hold together when spooned out.