Comfort food at its best, this vegetarian take on classic shepherd's pie has a sweet potato topping and flavourful lentil filling that is sure to satisfy even the most devout meat eater.
- Prep time 20 minutes
- Total time 45 minutes
- Portion size 4 servings
Ingredients
Method
In large ovenproof skillet, heat 1 tbsp of the oil over medium heat; cook onion, carrot, garlic, thyme, 1/4 tsp of the salt and pepper, stirring occasionally, until onion is softened, 6 minutes. Stir in tomato paste; cook for 30 seconds.
Stir in soy protein and lentils; cook, breaking up with spoon, for 2 minutes. Stir in 3 cups water; bring to boil. Reduce heat to medium; cook until lentils are tender and mixture is thickened, about 25 minutes. Discard thyme; stir in corn.
Meanwhile, in saucepan, cover sweet potatoes and yellow-fleshed potatoes with cold water; bring to boil. Cover and cook until potatoes are fork-tender, 12 to 15 minutes. Drain. Return potatoes to pan over medium heat and shake pan to dry potatoes, about 1 minute. Using potato masher, mash with remaining 1 tbsp oil and 1/4 tsp salt.
Position rack in top third of oven. Top lentil mixture with potato mixture. Broil until top is lightly golden and edge is crispy, 4 to 5 minutes.
Test Kitchen Tip: Find packages of cubed peeled sweet potato in the produce section of the supermarket.
Nutritional facts PER SERVING: about
- Fibre 12 g
- Sodium 766 mg
- Sugars 15 g
- Protein 24 g
- Calories 433
- Total fat 9 g
- Potassium 1684 mg
- Cholesterol 0 mg
- Saturated fat 6 g
- Total carbohydrate 68 g
%RDI
- Iron 52
- Folate 55
- Calcium 13
- Vitamin A 217
- Vitamin C 67
