Description
Indulge in this truly comforting and flavorful Nightshade-Free Shepherd’s Pie, featuring a creamy sweet potato topping and a savory lentil and vegetable filling. It’s perfect for anyone managing nightshade allergy symptoms or simply seeking a delicious, wholesome meal.
Ingredients
- For the Sweet Potato Topping:
- 2 lbs (approx. 3 medium) sweet potatoes, peeled and chopped
- 2 tbsp unsalted butter or olive oil
- 1/4 cup milk or unsweetened plant-based milk
- Salt and freshly ground black pepper to taste
- For the Lentil & Vegetable Filling:
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 oz cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 cup brown or green lentils, rinsed
- 4 cups low-sodium vegetable broth (or mushroom broth)
- 1/4 cup rehydrated dried porcini mushrooms (chopped) or 1 tbsp mushroom powder
- 1 tbsp balsamic vinegar
- 1 tbsp tamari or soy sauce (use tamari for GF)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Optional: 2 tbsp nutritional yeast for extra umami/cheesy flavor
Instructions
- Prepare the Sweet Potato Topping: Peel and chop sweet potatoes into 1-inch cubes. Place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer until very tender, about 15-20 minutes. Drain thoroughly. Return to the hot pot and cook for 1 minute over low heat to steam off excess moisture. Mash with a potato masher, then add butter/olive oil, milk/plant-based milk, salt, and pepper. Mash until smooth and creamy. Cover and set aside.
- Cook the Lentil & Vegetable Filling: Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add sliced mushrooms and cook until they release their liquid and brown, about 5-8 minutes. Stir in minced garlic, dried thyme, and dried rosemary, cooking for 1 minute until fragrant. Add rinsed lentils, vegetable broth, rehydrated porcini mushrooms (or mushroom powder), balsamic vinegar, bay leaf, and tamari/soy sauce. Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, or until lentils are tender and most of the liquid is absorbed. If needed, uncover and simmer for a few extra minutes to thicken the sauce. Remove the bay leaf. Stir in nutritional yeast (if using). Taste and adjust seasonings.
- Assemble and Bake Your Shepherd’s Pie: Preheat your oven to 375°F (190°C). If not using an oven-safe skillet, pour the lentil and vegetable filling into an 8×8 or 9×13 inch baking dish. Spoon the prepared sweet potato mash evenly over the filling, spreading it to the edges. You can create decorative patterns with the back of a spoon or a fork. Bake for 25-30 minutes, or until the filling is bubbly around the edges and the sweet potato topping is lightly golden. For an extra golden crust, you can briefly broil for 1-2 minutes at the end, watching carefully to prevent burning. Let rest for 5-10 minutes before serving.
- Prep Time: 25 mins
- Cook Time: 50 mins