Say hello to a new family favourite. This classic dish with a twist is so tasty, you may want a second serving.
Start to finish: 1 hour
Servings: 4-6
Ingredients
• 4 medium-sized sweet potatoes, cut into big chunks
• 1/4 cup milk
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 1 clove garlic, finely chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 1 cup button mushrooms, sliced
• 1 540-millilitre can lentils, drained and rinsed
• 1 teaspoon dried thyme
• Salt and pepper to taste
Directions
1. Preheat the oven to 350 °F (175 °C).
2. Cook sweet potatoes in boiling water until tender. Drain the water, add the milk and butter and mash until smooth. Salt and pepper to taste and set aside.
3. Heat the oil in a large pan, and sauté the onion, garlic, carrot, celery and mushrooms for about five minutes or until soft. Add the lentils and thyme. Mix well and transfer to an 8 x 11 inch (20 x 28 centimetre) baking dish. Cover with the sweet potato purée.
4. Cook for about 30 minutes and serve.
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You can make individual portions by building the shepherd’s pie in several ramekins.
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