I found this recipe on the One Million Women blog recently and loved it. I’ve made several Shepard’s Pie’s before, commonly with red wine and white potatoes, but this is a new age spin on a hearty winter classic! Even Pat enjoyed it!
Makes 6 servings
- 4 medium sweet potatoes
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 4 1/2 cups prepared lentils (around 2 cups of uncooked lentils)
- 800g diced tomatoes
- 2 tablespoons soy sauce
- 1 tablespoon basil + more for garnish
- 2+ tablespoons non-dairy milk (or butter)
- Sea salt
Peel (if you’re that way inclined) 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 chucks. Add this to a large skillet over medium heat with a tablespoon of water and allow them to soften.
Once the veggies are softened, add lentils to the pan. You can use any kind of lentils you’d like – dried (cook them yourself) or canned (drained). Allow these vegetables to cook for several minutes. Preheat the oven to 180º C
Add the diced tomatoes along with a tablespoon of chopped (or dried) basil leaves and a splash of soy sauce. Let this filling simmer for 10-15 minutes for the flavors 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 pan and top with a layer of sweet potatoes or to individual oven-safe bowls. Bake in the oven for about 20 minutes until the topping becomes slightly browned. Allow to cool before serving.