Sweet Potato and Lentil Shepherd' Pie with Mashed Parsnips

Servings: 4 | 30 minutes | 550 kcal

The Shepherd' pie, traditionally made from lamb and mashed potatoes, originates from the UK. This vegan adaptation infuses the classic with a healthy and plant-based twist while retaining its comforting and homely essence.

One fine autumn evening, I found myself in the company of my vegan friends, contemplating the perfect dinner. I desired a dish that not only adhered to their dietary restrictions but also clung to the warmth and comfort of a home-cooked meal. It was then that I conceived the idea of this Shepherd' Pie, which became an instant hit.

Ingredients

500 grams sweet potatoes
1 cups lentils
4 pieces parsnips
1 pieces onion
2 pieces garlic
2 teaspoons olive oil
2 cups vegetable broth
to taste grams salt
to taste grams pepper

Instructions

Preheat the oven to 200 degrees C. Roast the sweet potatoes and parsnips until tender.
In a deep pan, heat the oil and sauté onions until golden. Add garlic and lentils, cook for a minute.
Pour in the vegetable broth. Cover and let it simmer until the lentils are cooked.
Mash the roasted sweet potatoes and parsnips in a bowl. Season with salt and pepper.
Once lentils are cooked, lay them out in a baking dish. Top with the mashed sweet potatoes and parsnips.
Bake for 20-25 minutes or until the top is golden and crispy. Serve hot.