{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Lentil and sweet potato shepherd's pie",
 "description": "A meatless shepherd's pie for a cold dinner: lentils, mushrooms and vegetables under a sweet potato mash made with olive oil and skim milk, no butter or cream.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "6 servings",
 "totalTime": "PT1H35M",
 "recipeIngredient": [
  "1 tbsp olive oil, for the filling",
  "1 large onion, diced",
  "2 medium carrots, diced",
  "2 medium stalks celery, diced",
  "8 oz (227 g) white mushrooms, sliced",
  "1 tsp garlic powder",
  "2 tsp dried thyme leaves",
  "1 tsp smoked paprika",
  "2 tbsp no-salt-added tomato paste",
  "1 cup (192 g) dry green or brown lentils, rinsed",
  "1 cup (134 g) frozen peas",
  "1 tbsp cider vinegar",
  "½ tsp salt, for the filling (3 g)",
  "½ tsp black pepper, for the filling",
  "680 g sweet potatoes, peeled (about 1¾ lb before peeling, our kitchen estimate), cut in 1-inch chunks",
  "¼ cup (61 g) skim milk",
  "1 tbsp olive oil, mashed into the topping",
  "½ tsp salt, for the topping (3 g)",
  "1 tsp olive oil, brushed on top",
  "3 cups water, for cooking the lentils",
  "1 inch of water, for steaming the potatoes"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Peel the sweet potatoes and cut them in 1-inch chunks. Set them in a steamer basket over 1 inch of water, cover, and steam 25 to 30 minutes, until a fork slides in with no push. Water boils near 203 °F at 5,300 ft, so allow a quarter longer than the usual 20."
  },
  {
   "@type": "HowToStep",
   "text": "While the potatoes steam, heat the 1 tbsp of oil in a deep 12-inch skillet over medium heat. Cook the onion, carrots and celery for 6 minutes, until the onion is soft. Add the mushrooms and cook 6 minutes more, until their liquid has cooked away."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the garlic powder, thyme, paprika and tomato paste. Cook 1 minute, until the paste darkens a shade. Add the lentils and 3 cups of water. Stir, scraping up anything stuck."
  },
  {
   "@type": "HowToStep",
   "text": "Bring to a boil, turn down to a steady simmer, and cover with the lid cracked. Cook 40 minutes instead of the usual 30 (simmered food takes about a quarter longer here), stirring every 10 minutes. It is done when the lentils are tender and the pan holds a thick stew with no loose water. If it is still wet, simmer uncovered 5 minutes."
  },
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 425 °F; oven temperatures are not changed by altitude. Stir the peas, vinegar, ½ tsp salt and the pepper into the lentils. Spoon the filling into a 9-by-13-inch baking dish and smooth it level."
  },
  {
   "@type": "HowToStep",
   "text": "Mash the steamed sweet potato with the 1 tbsp of oil, the skim milk and ½ tsp salt until smooth. Spoon it over the filling in dollops and spread it to the edges. Rake the top with a fork and brush with the 1 tsp of oil."
  },
  {
   "@type": "HowToStep",
   "text": "Bake on the middle rack 25 minutes, until the edges bubble and the ridges are browned. The filling should read 165 °F in the center. Rest 10 minutes; it firms as it cools."
  },
  {
   "@type": "HowToStep",
   "text": "Cool leftovers no more than 2 hours, then refrigerate. Reheat portions to 165 °F, in a 350 °F oven or the microwave."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 6",
  "calories": "315 kcal",
  "proteinContent": "13.3 g",
  "carbohydrateContent": "54.5 g",
  "fatContent": "6.1 g",
  "saturatedFatContent": "0.9 g",
  "sugarContent": "10.7 g",
  "sodiumContent": "512 mg",
  "fiberContent": "10.0 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/lentil-shepherds-pie.jpg",
 "imageAlt": "A browned sweet potato mash in dollops spread to the edges over a thyme and paprika lentil, mushroom and carrot filling, the top ridged with a fork, in a baking dish",
 "url": "https://asharedpalate.com/lentil-shepherds-pie"
}