Lentils, sweet potatoes, and wine all wrapped up in one delicious home cooked Shepard’s Pie. You will fall in love with this healthy, comforting dish over and over.

Serves 6-8


2 cups 13 Foods Pardina! Lentils, thawed (4 cups for vegetarian version) *
½ pound ground beef (optional)
¾ cup onion, chopped
2 garlic cloves, minced
1 large pinch of each salt and pepper
1 large carrot, shaved
2 Tbsp Tomato Paste
¾ cup red wine
½ cup chicken broth
3 large sweet potatoes, peeled & chopped
2 Tbsp butter
¼ cup cream
Parmesan Cheese


  • Preheat oven to 350° F.


  • In a large frying pan, sauté onion, garlic, and ground beef.
  • Once beef has browned, add 13 Foods Pardina! Lentils, carrot, salt, and pepper to frying pan. Cook on medium-low for 3-5 minutes.
  • Add Tomato Paste, red wine, chicken broth and bring to a simmer. Let the filling thicken, 5-10 minutes.


  • Boil the chopped sweet potatoes until soft. You are creating a mashed potato topping.
  • Once sweet potato is soft, drain excess water.
  • Add butter, cream, and Parmesan Cheese to whip. Whip or mash for about 3 minutes, set aside.

Dish Preparation

  • Place the cooked filling in the bottom of a oven safe dish.
  • Layer the whipped sweet potatoes on top.
  • Cook in oven for 15-20 minutes, until potato topping is firm.
  • Enjoy!

*Cook according to package directions