Name: Lentil and sweet potato shepherd's pie
Total time: 1 h 35 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil, for the filling; 1 large onion, diced; 2 medium carrots, diced; 2 medium stalks celery, diced; 8 oz (227 g) white mushrooms, sliced; 1 tsp garlic powder; 2 tsp dried thyme leaves; 1 tsp smoked paprika; 2 tbsp no-salt-added tomato paste; 1 cup (192 g) dry green or brown lentils, rinsed; 1 cup (134 g) frozen peas; 1 tbsp cider vinegar; ½ tsp salt, for the filling (3 g); ½ tsp black pepper, for the filling; 680 g sweet potatoes, peeled (about 1¾ lb before peeling, our kitchen estimate), cut in 1-inch chunks; ¼ cup (61 g) skim milk; 1 tbsp olive oil, mashed into the topping; ½ tsp salt, for the topping (3 g); 1 tsp olive oil, brushed on top; 3 cups water, for cooking the lentils; 1 inch of water, for steaming the potatoes

Ingredients

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1 tbsp olive oil, for the filling
1 large onion, diced
2 medium carrots, diced
2 medium stalks celery, diced
8 oz white mushrooms, sliced
1 tsp garlic powder
2 tsp dried thyme leaves
1 tsp smoked paprika
2 tbsp no-salt-added tomato paste
1 cup dry green or brown lentils, rinsed
1 cup frozen peas
1 tbsp cider vinegar
½ tsp salt, for the filling
½ tsp black pepper, for the filling
680 g sweet potatoes, peeled (about 1¾ lb before peeling, our kitchen estimate), cut in 1-inch chunks
¼ cup skim milk
1 tbsp olive oil, mashed into the topping
½ tsp salt, for the topping
1 tsp olive oil, brushed on top
3 cups water, for cooking the lentils
1 inch of water, for steaming the potatoes

Method

Nutrition

Estimated

Per square (about 1½ cups) · serving size 1 of 6

Calories315

Total fat	6.1 g
Saturated fat	0.9 g
Sodium	512 mg
Total carbohydrate	54.5 g
Dietary fiber	10.0 g
Total sugars	10.7 g
Protein	13.3 g

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