LENTIL SHEPHERD’S PIE
Prep time: 10 minutes / Cook time: 6 to 7 hours on low
There are countless versions of shepherd’s pie because it’s one of
those recipes that you can tweak to your liking. This version uses
French lentilles du Puy, which hold up during the slow-cooking
process, along with a mix of traditional shepherd’s pie vegetables
and seasonings, and is topped with a less-traditional mashed sweet
potato topping. This is an easy and nourishing protein- and fiberrich
meal that is comfort food at its finest.
Nonstick cooking spray
3 cups Savory Vegetable Broth (here) or low-sodium vegetable broth
2 cups lentilles du Puy, picked over and rinsed well
1 (14.5-ounce) can no-salt-added diced tomatoes
1 large onion, diced
1 cup chopped mushrooms
4 celery stalks, diced
3 large carrots, diced
4 garlic cloves, crushed
1 tablespoon extra-virgin olive oil
1 teaspoon dried sage
½ teaspoon dried thyme
1 cup frozen peas
4 cups Perfect Sweet Potatoes (here), mashed
1. Spray the inside of a 6-quart slow cooker with cooking spray.
Add the broth, lentilles du Puy, tomatoes, onion, mushrooms,
celery, carrots, garlic, olive oil, sage, and thyme and stir to
combine. Cover and cook on low for 6 to 7 hours.
2. When the cooking time is complete, stir in the frozen peas.
3. Warm the mashed sweet potato in a microwave-safe dish until
hot while the peas heat through.
4. To serve, spoon the shepherd’s pie into bowls and top with a
scoop of mashed sweet potatoes.
Per Serving (1¾ cups lentil mixture topped with ⅔ cup mashed sweet
potatoes): Calories: 386; Total Fat: 3g; Saturated Fat: 0g; Trans Fat: 0g;
Polyunsaturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 0mg;
Sodium: 254mg; Carbohydrates: 72g; Fiber: 14g; Sugars: 14g; Protein: 18g
MAKE-AHEAD: Cook and mash the potatoes the day before and
refrigerate them until you are ready to serve. For a more traditional version
of shepherd’s pie, you can use regular white potatoes instead of the sweet.