Sweet Potato and Ground Beef Shepherd's Pie with Spiced Lentil Crust

Directions

Preheat the oven to 400°F (200°C).

Place the cubed sweet potatoes into a pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium and simmer until the sweet potatoes are tender, about 15 minutes.

While the sweet potatoes are boiling, heat a skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Once browned, transfer the beef to a bowl and set aside.

In the same skillet, add the diced yellow onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

Return the cooked ground beef to the skillet with the onions. Stir in the beef broth, Worcestershire sauce, frozen peas, frozen corn, dried rosemary, dried thyme, salt, and ground black pepper. Let the mixture simmer for 5 minutes, then remove from heat.

Drain the sweet potatoes and return them to the pot. Add the butter, ground cinnamon, and ground nutmeg. Mash until smooth and well combined.

In a separate pot, bring the vegetable broth to a boil. Add the red lentils, ground cumin, ground turmeric, and paprika. Reduce heat to medium-low and simmer until the lentils are tender and have absorbed most of the broth, about 15 minutes.

Spread the cooked ground beef mixture evenly in the bottom of a casserole dish.

Carefully spread the mashed sweet potatoes over the beef mixture in an even layer.

Once the lentils are cooked, spread them over the sweet potato layer, creating a crust.

Place the casserole dish in the preheated oven and bake for 25 minutes, or until the lentil crust is slightly crispy on top.

Remove the shepherd's pie from the oven and let it rest for 5 minutes before serving.