Lentil & Sweet Potato “Shepherd’s Pie”

PREP 25
COOK TIME 45
SERVES 8-10

Functional Foods Highlight

Lentils are a good source of iron and folate. They also are a great vegetarian source of protein and fiber making them beneficial for stabilizing blood sugar, cholesterol and supporting a healthy gut microbiome and cardiovascular health.

Don’t get me wrong, I am typically a purest when it comes to classic recipes, but this play on Shepherd’s Pie has all of the elements you want and expect from eating a traditional dish. The lentil filling is hearty, rich and meaty in texture and the fluffy mashed sweet potatoes are the perfect accompaniment. This is comfort food at its best! Perfect for vegans, vegetarians or anyone who just wants to add more veggies to their diet.

Food Farmacy

1 medium sized Sweet Onion (chopped)
1 cup Carrots (peeled and chopped)
1 cup Celery (chopped)
2 cups Baby Bella Mushrooms (cleaned and quartered)
1 cup Frozen Peas
1 cup Dry Lentils (rinsed)
3-4 cups Vegetable Broth
2 lbs Sweet Potatoes (peeled, and cut into 1 inch pieces)
½ cup unsweetened Almond Milk
2 Tablespoons Tomato Paste
1 sprig Thyme (plus one for garnish)
1 Bay Leaf
1 sprig Rosemary
2 Tablespoons Olive Oil
Salt + Pepper to taste

Directions

Heat olive oil in a large Dutch Oven over medium high heat, add onions, garlic, carrots, celery, mushrooms, tomato paste, and a dash of salt and pepper and saute until vegetables begin to soften (about 10 minutes)
Stir in lentils, 3 cups of vegetable broth, and the fresh herbs. Bring to a boil, then simmer covered until lentils are cooked (30-35 minutes). Stir occasionally and add more broth if necessary (I ended up using about 4 cups total)
While lentils are cooking, make the sweet potato topping. In a medium saucepan cover sweet potatoes with water (by about 1 inch). Bring to a boil, then lower heat and simmer until very tender (about 20-30 minutes)

Drain water from sweet potatoes, add almond milk, season with salt and pepper and mash until desired consistency
Once lentil filling is cooked, remove the thyme, bay leaf and rosemary. Stir in frozen peas and transfer filling to a large cast iron skillet or 9×13 baking dish. Top with sweet potatoes, spreading evenly. Once you are ready to serve put under the broiler for 5-10 minutes until golden brown
Serve in the skillet and garnish with fresh thyme

From the Chef:

This is the perfect recipe to make ahead of time. You can construct your whole pie the night before and set in the fridge. Once you are ready to serve reheat your pie in the oven at 350 degrees F for about 30-40 minutes; just remember to stick it under the broiler at the end!

From the Doc:

This recipe is loaded with fiber and protein. Pair with some sauteed spinach or a green salad and you have a delicious and comforting balanced meal.

Sources

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Lentil & Sweet Potato “Shepherd’s Pie” PREP 25 COOK TIME SERVES 8-10 Food Farmacy 1 medium sized Sweet Onion (chopped) 1 cup Carrots (peeled and chopped) 1 cup Celery (chopped) 2 cups Baby Bella Mushrooms (cleaned and quartered) 1 cup Frozen Peas 1 cup Dry Lentils (rinsed) 3-4 cups Vegetable Broth 2 lbs Sweet Potatoes (peeled, and cut into 1 inch pieces) ½ cup unsweetened Almond Milk 2 Tablespoons Tomato Paste 1 sprig Thyme (plus one for garnish) 1 Bay Leaf 1 sprig Rosemary 2 Tablespoons Olive Oil Salt + Pepper to taste	Don’t get me wrong, I am typically a purest when it comes to classic recipes, but this play on Shepherd’s Pie has all of the elements you want and expect from eating a traditional dish. The lentil filling is hearty, rich and meaty in texture and the fluffy mashed sweet potatoes are the perfect accompaniment. This is comfort food at its best! Perfect for vegans, vegetarians or anyone who just wants to add more veggies to their diet.
Directions