Vegetarian Sweet Potato Shepherd’s Pie

2
Easy
Dinner

Characteristics

High Fibre Vegetarian Without Eggs Without peanuts Without nuts Without gluten

Nutritional Facts Per Serving

523
Calories
25 g
Protein
16 g
Carbs
Show all nutrition facts

Nutritional Facts

1 2
  • Amount For Serving % Daily Value
  • Calories 523
  • Lipides 8 g
    • Saturated fat  5 g
  • Cholesterol 16 mg
  • Sodium  927 mg
  • Carbs 16 g
  • Protein 25 g

Ingredients

  • 1 lb (500g) sweet potatoes (about 1 extra large or 2 small), peeled and cubed
  • 2 tbsp (30 mL) milk
  • 1 tbsp (15 mL) butter
  • 1/4 tsp (1 mL) salt
  • Pepper to taste
  • 1 can (19 oz) lentils, drained and rinsed
  • 1 cup (250 mL) frozen mixed vegetables
  • 1/2 cup (125 mL) tomato sauce
  • 2 tsp (10 mL) cornstarch
  • 1 tsp (5 mL) fresh thyme leaves
  • 1 clove garlic, minced

Method

  1. In a medium saucepan of boiling salted water, cover and cook sweet potatoes over medium heat until very tender, about 15 min. Drain well. Mash well; stir in milk, butter, salt and pepper.
  2. Preheat oven to 350°F (190°C). Stir together lentils, mixed vegetables, tomato sauce, cornstarch, thyme and garlic; spoon into two 1 1/2 cup (375 mL) baking dishes. Top with sweet potato mixture. Bake 35 to 40 min., or until golden and bubbling.

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