Lentil Shepherd’s Pie With Sweet Potato and Cauliflower Mash

Ingredients

• 200 grams (7 oz) green lentils
• 2 large sweet potatoes (about 500 grams or 17.6 oz)
• 1 small head of cauliflower (about 300 grams or 10.6 oz)
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 500 ml (2 cups) vegetable broth
• Salt and pepper to taste

Instructions

1. Preheat your oven to 200°C (400°F).
2. Rinse the green lentils under cold water and set aside.
3. Peel and chop the sweet potatoes into chunks. Steam or boil them until tender, about 15-20 minutes.
4. While the sweet potatoes are cooking, chop the cauliflower into florets and steam or boil until tender, about 10-15 minutes.
5. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and garlic. Sauté until the vegetables are soft, about 5-7 minutes.
6. Add the green lentils, thyme, rosemary, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for about 25-30 minutes, or until the lentils are tender and the liquid is mostly absorbed.
7. Mash the cooked sweet potatoes and cauliflower together until smooth. Season with salt and pepper to taste.
8. Transfer the lentil mixture to a baking dish and spread it out evenly. Top with the sweet potato and cauliflower mash, spreading it out to cover the lentils completely.
9. Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
10. Let the pie cool for a few minutes before serving.

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