Vegetarian Sweet Potato Shepherd’s Pie

Prep Time: 5 minutes
Total Time: 45 minutes
Makes: 2

Ingredients

  1. 1 lb (500g) sweet potatoes (about 1 extra large or 2 small), peeled and cubed
  2. 2 tbsp (30 mL) milk
  3. 1 tbsp (15 mL) butter
  4. 1/4 tsp (1 mL) salt
  5. Pepper to taste
  6. 1 can (19 oz) lentils, drained and rinsed
  7. 1 cup (250 mL) frozen mixed vegetables
  8. 1/2 cup (125 mL) tomato sauce
  9. 2 tsp (10 mL) cornstarch
  10. 1 tsp (5 mL) fresh thyme leaves
  11. 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.