Lentil Shepherd's Pie with Cheesy Colcannon Mash Recipe with James Birch

sweet potatoes

🥗Healthier: cauliflower

💰Cheaper: regular potatoes

Cauliflower reduces carbs while providing a creamy texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective cooking oil.

Preheat the oven to 400°F (200°C).

Peel and chop the sweet potatoes into chunks.

Boil sweet potatoes in salted water until tender, about 15-20 minutes.

Drain and mash the sweet potatoes with a splash of olive oil and a pinch of salt.

Heat olive oil in a large skillet over medium heat.

Add chopped onion, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add lentils, vegetable broth, thyme, rosemary, bay leaves, nutmeg, salt, and pepper.

Bring to a simmer and cook until lentils are tender, about 25-30 minutes.

Remove bay leaves and stir in lemon juice and parsley.

Transfer lentil mixture to a baking dish and spread the sweet potato mash on top.

Smooth the mash with a spatula and create peaks for browning.

Bake in the preheated oven for 25-30 minutes until golden on top.

Let cool for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: