Vegetarian Sweet Potato Shepherd’s Pie

Prep time: 5min
Total time: 45min
Makes: 2 servings
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
1/2 of the recipe
calories
523
fat
8 g
saturated fat
5 g
carbs
16 g
protein
25 g
cholestrol
16 mg
fibre
15 g
sodium
927 mg

Directions

  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. 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.

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.