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!
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.