Mediterranean Shepherd's Pie with Mashed Sweet Potatoes & Cilantro Chutney

Mediterranean Shepherd's Pie

with Mashed Sweet Potatoes & Cilantro Chutney

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dinner

Shepherd’s pie is a comforting dish known for its mashed potato crust, gravy, and hearty filling. Here, we opt for sweet potatoes and lentils for a nutritional boost. Be sure to salt the potatoes well—it brings out their sweetness! Top with a simple cilantro chutney to adds brightness, this chutney contains: fresh cilantro, lime, ginger, jalapeño, onions, sugar, garlic, salt, coriander, cumin, and just a touch of canola oil.

Winter Recipes Fall Recipes Soy-Free High-Protein Gluten-Free Dinner Mediterranean Root Vegetables Beans/Legumes
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SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
700
FAT
30g
CARBOHYDRATES
91g
PROTEIN
26g

MAIN INGREDIENTS

  1. 1 carrot
  2. 1 shallot
  3. 3 cloves garlic
  4. ½ cup brown lentils
  5. 2 tsp dried oregano
  6. 2 tbsp tomato paste
  7. 4 tsp vegetable broth concentrate
  8. 1 sweet potato
  9. ⅓ cup walnuts
  10. 1 tbsp vegan butter
  11. ¼ cup cilantro chutney
  12. 1 tbsp olive oil*
  13. Salt and pepper *
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Large skillet or cast iron pan with lid
  • Small saucepan
  • 8x8 baking dish

INSTRUCTIONS

1
Prepare the vegetables
Peel and dice the carrot. Peel and mince the shallot. Peel and mince the garlic. Rinse and sort the lentils.
2
Start the lentil filling
Place a large skillet or cast iron pan over medium-high heat with 1 tbsp olive oil. Add the diced carrots and cook until tender, about 2 to 3 minutes. Add the minced shallot, minced garlic, and dried oregano and cook until fragrant, about 30 seconds.
3
Finish the lentil filling
Add the tomato paste to the skillet and stir to combine, then add the vegetable broth concentrate and 2 cups water. Add the lentils and bring to a boil. Cover, reduce heat to medium, and cook until the lentils are tender, about 30 to 35 minutes.
4
Prepare the potatoes
Peel and roughly chop the sweet potato. Add the chopped sweet potato to a small saucepan and cover with 1 inch of water. Bring to a boil and cook until potatoes are fork-tender, about 10 to 15 minutes, then drain and return to the saucepan, off of the heat.
5
Bake the crust
Set the broiler to high. Finley mince the walnuts. Add the butter and to the saucepan with the cooked sweet potatoes and mash well with a fork. Taste lentil filling and season with salt and pepper. Transfer the lentil filling to an 8x8 baking dish and spread mashed sweet potatoes evenly over the top. Sprinkle the minced walnuts over the shepherd's pie and broil until lightly browned, 1 to 2 minutes.
6
Serve
Divide the shepherd’s pie between plates. Drizzle with cilantro chutney and enjoy!