Sweet Potato Shepherd’s Pie
Enjoy this twist on Shepherd's Pie by swapping out the mashed potato topping for sweet potatoes and creating a meatless filling.
Prep Time:
20 min
Cook Time:
20 min
Servings:
4 - 5
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Ingredients
- 2 Teaspoons oil
- 8 Ounces mushrooms sliced
- 1 carrot diced
- 1 celery stalk diced
- 15 Ounces lentils drained
- 1/4 Cup red wine
- 1 Tablespoon soy sauce
- 1 Tablespoon Worcestershire sauce
- 1 Package Bob Evans Mashed Sweet Potatoes
- 1/4 Cup breadcrumbs
- 1 Tablespoon butter melted
- 1 Tablespoon parmesan cheese grated
- 1 Teaspoon parsley minced
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Bob Evans Mashed Sweet PotatoesInstructions
- Preheat oven to 350 F.
- Heat oil in large skillet over medium heat.
- Add mushrooms, carrots and celery and sauté until tender, about 8 minutes.
- Add lentils, wine, soy sauce and Worcestershire sauce.
- Pour into an 8” square baking dish.
- Spread sweet potatoes evenly over lentil mixture.
- In small bowl combine all topping ingredients. Sprinkle over sweet potatoes.
- Bake 20 minutes or until hot.
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