Shepherd’s pie is typically made with lamb and vegetables, and topped with mashed white potatoes. This vegetarian version uses lentils (green or brown) for the protein, spinach or kale as the vegetable, and sweet potatoes as the topping, which all work very well together in this colorful, flavorful, and complete meal-in-one-dish.
Simplify this a little by using canned lentils instead of cooking dried ones. Simply drain and rinse the lentils and add to the onions and garlic.
Top with cheese, or use non-dairy ingredients and skip the cheese. We’ve tried it both ways and it received a thumbs up each time!
WITH CHEESE:
WITHOUT CHEESE:
This “pie” is warming and mildly spicy, but serve hot sauce on the side for those who want things really hot.
Our recipe uses the Finite Foodie’s essentials of one large saucepan and one large skillet. However, if you have two medium to large saucepans, feel free to substitute a saucepan for the skillet, as noted in the recipe.
| Prep Time | |
| 30 minutes |
| Cook Time | Passive Time |
| 30-40 minutes | 10-15 minutes to set |
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|
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Moderate
Inexpensive!
Serves:6people
Serving Size:about 1 cup
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This is a delicious and healthful vegetarian take on Shepherd's Pie. It can be a vegetarian main dish or served as a side dish (for meat-eaters).
Tools:measuring cups and spoons, colander, large (4-quart) saucepan, large (10-inch) skillet (or extra saucepan if you have one), knife and cutting board, 8x8-inch baking dish
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- 2 pounds sweet potatoes (about 2, 6-inch-long potatoes)
- water (to cover potatoes by about 1 inch)
- 1/2 teaspoon salt
- 1/2 cup plain yogurt or milk or half and half
- 2 tablespoons butter
- 1 teaspoon curry powder
- 1 small onion
- 4 cloves garlic (about 1 tablespoon, minced)
- 1 tablespoon high heat cooking oil or ghee
- 1/2 tablespoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pinch red pepper flakes
- 1 cup frozen chopped spinach
- 1 cup grated cheese (Cheddar, Monterey Jack, or similar)
- Sort through lentils to remove any that are shriveled or any pebbles. Rinse in a colander and place in a large skillet (or extra saucepan if you have one). Add water. Cover and heat over medium-high heat until it comes to a boil. Turn heat to medium-low and simmer (covered) for 20 minutes. Remove from heat, even though there will be some water that has not yet been absorbed. If you used the skillet, transfer lentils to a medium bowl and clean the skillet so you can use it later.
- Alternatively, drain and rinse 2 (15-ounce) cans lentils, and add to vegetables per instructions below.
- Peel potatoes. Cut into 1-inch chunks. Place in a large saucepan with enough water to cover the potatoes by about 1 inch. Add salt. Bring to a boil over medium-high heat, then lower to medium-low and simmer until soft, about 5 to 10 additional minutes.
- Drain off water and add yogurt, butter, and curry powder. Mash with a potato masher, large spoon or hand-held stick blender.
- At this point, begin to preheat oven to 375°F. Spray or rub oil into an 8x8-inch baking dish.
- Chop onion and mince garlic. Heat oil over medium-low heat in a large skillet, the add onion and garlic. Cook and stir about 3 minutes.
- Stir in curry powder, salt, pepper, and red pepper flakes. Cook 1 minute.
- Add lentils (along with any excess water), and spinach. Cook and stir until spinach has completely thawed and all water has cooked off.
- Place lentil mixture in the baking dish and smooth surface with the back of a spoon. Spread mashed sweet potatoes on top.
- Grate cheese and sprinkle over potatoes.
- Bake 30 to 40 minutes (uncovered) until bubbling and browned. Let stand about 10 to 15 minutes to set.
VARIATIONS:
- If you don’t like curry powder, use 1 teaspoon chili powder and 1/2 teaspoon ground cumin in the purée instead. Use 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon dried thyme leaves and 1 teaspoon dried oregano leaves instead of the curry powder in the lentils.
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