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I personally use and love these products in my kitchen. I only recommend what I trust!
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Okay, let's be real. Shepherd's pie is the ultimate comfort food, right? But sometimes, you just wanna feel a little less guilty about diving headfirst into a big ol' bowl of it. That's where this Kale and Sweet Potato Shepherd's Pie comes in. It's got all the cozy, savory goodness you crave, but with a healthy upgrade, it's hearty, satisfying, and packed with nutrients, making it the perfect dish for a cozy night in or a potluck with friends. Trust me, even the pickiest eaters will be sneaking seconds (my nephew did!).
I remember the first time I made this, I was trying to impress my (now) husband. He's a meat-and-potatoes kinda guy, so I was a little nervous about sneaking in all those veggies. But guess what? He loved it! Said it was even better than his mom's (sorry, Mom!). The secret? Roasting the sweet potatoes brings out their natural sweetness, and the kale adds a subtle earthy flavor that perfectly complements the savory filling. This version replaces the traditional ground meat layer with a hearty and flavorful mix of lentils and vegetables.
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Required Equipments
- Baking Sheet
- Large Skillet
- Potato Masher
- 9-inch Baking Dish
- Chopping Board
- Sharp Knife
Kale and Sweet Potato Shepherd's Pie: Frequently Asked Questions
Kale and Sweet Potato Shepherd's Pie
This Kale and Sweet Potato Shepherd's Pie is a delightful, healthy twist on a classic comfort food. Earthy sweet potatoes and nutrient-packed kale create a vibrant and flavorful filling, topped with a creamy, golden-brown mashed potato crust that's sure to please!
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 30 minutes
Cook Time: 45 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This ensures the sweet potatoes roast properly and the pie bakes evenly.
- Peel and chop the sweet potatoes into 1-inch cubes. Toss them with 1 tablespoon of olive oil, salt, and pepper. Roasting them is key to unlocking their sweetness!
- Spread the sweet potatoes in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized. Keep an eye on them – you want them slightly browned, not burnt!
- While the sweet potatoes are roasting, prepare the filling. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chopped onion and carrots to the skillet. Cook for 5-7 minutes, or until softened. Don't rush this step – softened veggies add depth of flavor.
- Stir in the minced garlic, lentils, chopped kale, vegetable broth, tomato paste, Worcestershire sauce (or soy sauce for a vegetarian version), dried thyme, salt, and pepper. Bring to a simmer.
- Reduce the heat to low, cover, and cook for 15-20 minutes, or until the lentils are tender and the kale is wilted. Stir occasionally to prevent sticking, also make sure there's enough liquid; add a splash more broth if needed.
- While the filling simmers, mash the roasted sweet potatoes with a potato masher or fork. You can leave them slightly chunky or mash them completely smooth – it's up to you!
- Season the mashed sweet potatoes with salt, pepper, and a knob of butter (or a drizzle of olive oil for a vegan version). Taste and adjust seasoning as needed. A little nutmeg can be amazing too!
- Grease a 9-inch baking dish. Pour the lentil and kale filling into the dish.
- Spread the mashed sweet potatoes evenly over the filling, and create some swirls with a fork, that makes it look nice!
- Bake for 20-25 minutes, or until the sweet potato topping is golden brown and the filling is bubbly. The edges should be nicely browned.
- Let the pie cool for a few minutes before serving. This allows the filling to set slightly, making it easier to slice.
📝 Notes
- Feel free to add other vegetables to the filling, such as mushrooms or peas.
- For a richer flavor, use chicken broth instead of vegetable broth.
- Top with breadcrumbs for extra crunch before baking.
- Add a pinch of red pepper flakes for a little heat.
- If you find the kale to be too bitter, massage it with a little olive oil and lemon juice before adding it to the filling.
🍎 Nutrition
Calories: 350 kcal
Protein: 15 g
Fat: 10 g
Carbohydrates: 55 g
Fiber: 12 g
Calcium: 150 mg
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