Ingredients with Measurements:
- 1 cup green or brown lentils, rinsed and drained
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 cup frozen peas
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- 1 tbsp tomato paste
- 1 cup vegetable broth
- Salt and pepper, to taste
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5-7 minutes, or until the vegetables are soft and the onion is translucent.
3. Add the lentils, thyme, rosemary, paprika, tomato paste, and vegetable broth to the pot. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender and the liquid has been absorbed.
5. While the lentils are cooking, boil the sweet potatoes in a separate pot until they are soft. Drain and mash the sweet potatoes with a fork or potato masher.
6. Add the frozen peas to the lentil mixture and stir well.
7. Transfer the lentil mixture to a baking dish. Spread the mashed sweet potatoes over the top of the lentil mixture.
8. Bake for 20-25 minutes, or until the sweet potatoes are lightly browned on top.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 7g
Carbohydrates: 49g
Protein: 12g
Fiber: 12g
Sugar: 10g
Substitutions for ingredients:
- Lentils: You can use any type of lentils for this recipe, but green or brown lentils work best.
- Sweet potatoes: You can use regular potatoes or butternut squash instead of sweet potatoes.
- Vegetables: You can use any vegetables you like in this recipe, such as mushrooms, bell peppers, or zucchini.
- Spices: You can adjust the spices to your taste, or use fresh herbs instead of dried.
Variations:
- Add some grated cheese to the top of the sweet potatoes before baking.
- Use ground beef or lamb instead of lentils for a meat-based shepherd's pie.
- Add some Worcestershire sauce or red wine to the lentil mixture for extra flavor.
- Top the sweet potatoes with some breadcrumbs or crushed crackers for a crunchy texture.
Tips and tricks:
- Make sure to rinse and drain the lentils before cooking them.
- Mash the sweet potatoes with a fork or potato masher for a rustic texture.
- You can make this recipe ahead of time and refrigerate it until you're ready to bake it.
- Serve with a side salad or some crusty bread for a complete meal.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the shepherd's pie in the oven at 350°F for 10-15 minutes, or in the microwave for 2-3 minutes.
Presentation ideas:
Serve the shepherd's pie in individual ramekins for a cute presentation.
Garnishes:
Garnish with some chopped fresh parsley or chives.
Pairings:
Serve with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side salad or some crusty bread.
Troubleshooting advice:
If the lentil mixture is too dry, add some more vegetable broth or water. If it's too wet, let it cook for a few more minutes to absorb the liquid.
Food safety advice:
Make sure to cook the lentils and sweet potatoes thoroughly to avoid any foodborne illnesses.
Food history:
Shepherd's pie is a traditional British dish that dates back to the 18th century. It was originally made with leftover meat and vegetables, topped with mashed potatoes.
Flavor profiles:
This lentil and sweet potato shepherd's pie is hearty, savory, and slightly sweet.
Serving suggestions:
Serve this dish as a main course for a cozy dinner at home.
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Taste: Savory, Earthy, Comforting, Hearty, Nutty