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Aerial view of a plate of vegetarian sweet potato shepherd’s pie

Vegetarian Sweet Potato Shepherd’s Pie

By Sobeys
Published on May 31, 2024
Vegetarian Sweet Potato Shepherd’s Pie
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Time and servings

45 minsTotal time
2Servings
5 minsPrep time

Ingredients

  • 1 lb sweet potatoes (about 1 extra large or 2 small), peeled and cubed 500 g
  • 2 tbsp milk 30 mL
  • 1 tbsp butter 15 mL
  • 1/4 tsp salt 1 mL
  • Pepper to taste
  • 1 can (19 oz) lentils, drained and rinsed
  • 1 cup frozen mixed vegetables 250 mL
  • 1/2 cup tomato sauce 125 mL
  • 2 tsp cornstarch 10 mL
  • 1 tsp fresh thyme leaves 5 mL
  • 1 clove garlic, minced

Directions

  1. Step 1

    In a medium saucepan of boiling salted water, cover and cook sweet potatoes over medium heat until very tender, about 15 min. Drain well. Mash well; stir in milk, butter, salt and pepper.

  2. Step 2

    Preheat oven to 350°F (190°C). Stir together lentils, mixed vegetables, tomato sauce, cornstarch, thyme and garlic; spoon into two 1 1/2 cup (375 mL) baking dishes. Top with sweet potato mixture. Bake 35 to 40 min., or until golden and bubbling.

  3. Step 3

    Tip: Triple this recipe to make a freezable 6-serving dish: Spoon lentil mixture into 13 x 9-in. (3 L) baking dish; top with sweet potato mixture. Let cool to room temperature. Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before baking in 350°F (190°C) oven, 40 to 45 min, or until golden and bubbling.