Lentil and Sweet Potato Shepherd's Pie
This version of an old family favourite is stuffed with deliciously seasoned lentils and vegetables, and topped with a gorgeous, vitamin-packed sweet potato mash. It’s every bit as tasty as the original, but low in fat and high in protein, fibre and nutrients. A simple, economical, hearty dinner.
Preparation Time: 1 Hour 30 Minutes
Ingredients (for 6 servings):
- 4 medium sweet potatoes
- 75g diced onion
- 110g diced celery
- 65g diced carrot
- 900g lentils
- 2 x 400g cans chopped tomatoes
- 2 tablespoons soy sauce
- 1 tablespoon basil + more for garnish
- 110g spinach
- 2+ tablespoons non-dairy milk
- Sea salt
Before anything else, peel and chop the sweet potatoes into small chunks. Get them in a pot of water and let them boil for at least 15-20 minutes, depending on size.
Meanwhile, chop the carrots, onion, and celery into small chunks. To make things super easy, I often use a vegetable cutter or you can use a food processor. Add this to a large frying pan over medium heat with a tablespoon of water and allow them to soften.
Once the veggies are softened, add the prepared lentils to the pan. You can use any kind of lentils you like… dried (cook them yourself), canned (drained), or pre-made lentils in a package (as long as they don’t have any unnatural ingredients). Allow these to cook for several minutes with the vegetables.
Preheat the oven to 350º F/180C.
Open the cans of chopped tomatoes (but do not drain them) and add these along with a tablespoon of chopped (or dried) basil leaves, a handful of chopped spinach, and a splash of soy sauce. Let this filling simmer for 10-15 minutes for the flavours to mingle.
When the sweet potatoes are soft all the way through, remove them from the heat and drain the water. Mash with a little salt and a splash of non-dairy milk until the consistency is perfect.
Add the lentil filling to a 9 x 13-inch pan and top with a layer of sweet potatoes. Or you can add to individual oven-safe bowls. Bake in the oven for about 20 minutes until the topping becomes slightly browned.
Allow to cool a little before serving. This recipe makes about 6 servings and makes excellent leftovers the next evening for a 2-for-1 dinner.
This recipes comes from One Ingredient Chef at www.oneingredientchef.com