Chorizo and Lentil Shepherd’s Pie



2 tbsp olive oil

1 onion, diced

2 carrots, diced

3 cloves garlic, minced

1 pkg (4 oz) Chorizo Clásico, sliced

1 tsp Spanish smoked paprika

1/2 tsp each salt and pepper

1/2 tsp ground cumin

1 can (19 oz) green lentils, drained and rinsed

2 tbsp tomato paste

2 cups tomato sauce

1/2 cup chicken broth

1/2 cup peas

2 tbsp chopped fresh parsley

Sweet Potato Topping:

1 1/2 lb sweet potatoes, peeled and chopped

1 tsp salt, divided

3 tbsp 35% whipping cream

2 tbsp butter

1 tbsp chopped fresh parsle


Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Serves: 6


1. Filling: Preheat oven to 375˚F. Heat oil in large skillet set over medium heat; sauté onion, carrots, garlic, chorizo, paprika, salt, pepper and cumin for 3 to 5 minutes or until softened and fragrant.

2. Add lentils; cook, stirring, until coated. Add tomato paste; sauté for 1 minute. Add tomato sauce and chicken broth; bring to boil.
Reduce heat to medium-low and simmer for 10 to 12 minutes or until thickened. Stir in peas and parsley.

3. Sweet Potato Topping: Meanwhile, in large saucepan, combine sweet potatoes and half of the salt. Pour in enough cold water to cover; bring to boil over high heat. Cover and reduce heat to medium-low; cook for about 15 minutes or until tender. Drain and return to saucepan. Mash together sweet potatoes, cream and butter until smooth. Season with remaining salt.

4. Transfer lentil mixture to 8-inch square glass baking dish. Spread sweet potato mixture evenly over lentil mixture. Bake for about 20 minutes or until topping is golden and filling is bubbly. Sprinkle with parsley.

Tip: To make ahead, assemble filling and topping in baking dish; let cool, then refrigerate for up to 2 days. Bring to room temperature before baking.