Vegetarian

Lentil and Sweet Potato Shepherd's Pie is for Dinner.

Lentil and Sweet Potato Shepherd's Pie takes several minutes to prepare.

Lentil and Sweet Potato Shepherd's Pie takes several minutes to cook.

Lentil and Sweet Potato Shepherd's Pie makes 10 servings.

The ingredients for Lentil and Sweet Potato Shepherd's Pie are:

1 c brown lentils
2 bay leaves
2 T olive oil
2 carrots, chopped
1 stalk of celery, sliced
1 onion, chopped
2 cloves of garlic, minced
1 cup mushrooms, sliced
1 t dried thyme
1 cup frozen peas
1/2 cup chicken broth
1/2 T arrowroot starch
1 T Worchestershire sauce
5 Japanese (purple skin, white flesh) sweet potatoes, peeled and chopped
1/2 cup milk
2 T butter
-Salt and pepper to taste-

Here is how you make Lentil and Sweet Potato Shepherd's Pie:

Boil the lentils in water with the bay leaves until they are tender. Saute the carrots, celery, onions, garlic, mushrooms, and thyme in the olive oil until tender. Season with freshly ground black pepper and salt. Drain the lentils and add them to the vegetable mixture, along with the frozen peas, and heat through. Mix the arrowroot starch with the chicken broth and Worchestershire sauce, and pour over the lentil mixture and stir until thickened. Boil the chopped sweet potatoes in water until mashable. Drain, mash, and season with milk, butter, salt, and pepper to your liking. Pour the lentil mixture into the bottom of a glass baking pan, and spread evenly. Gently top the lentils with the mashed sweet potatoes, so that they stay on top and don't mix in. Try to make an even layer of sweet potatoes over the top of the lentils. Bake in 375 degree oven until the sweet potatoes on top start to brown. (Abt. 15 minutes)Serving Size:?Makes about 8-10, 3/4 cup servings

The nutritional information for Lentil and Sweet Potato Shepherd's Pie is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 341.2

• Total Fat: 5.8 g
• Cholesterol: 7.7 mg
• Sodium: 267.2 mg
• Total Carbs: 66.1 g
• Dietary Fiber: 14.1 g
• Protein: 11.3 g