Lentil Sweet Potato Shepherd's Pie
Ingredients
The sweet potato topping
-
3
large
organic sweet potatoes
-
2
Tbsp
coconut oil
-
¼
tsp
sea salt
-
1-2
Tbsp
maple syrup (optional)
The filling
-
1
Tbsp
coconut or avocado oil
-
1
medium
onion (diced)
-
2
cloves
garlic (minced)
-
1½
cups
uncooked brown or green lentils
-
4
cups
vegetable stock
-
2
tsp
fresh thyme
-
1
10-ounce bag
frozen mixed veggies (peas, carrots, green beans, corn)
The optional mushrooms
-
2
whole
portobello mushrooms
-
4
Tbsp
balsamic vinegar
-
1
Tbsp
melted coconut oil or avocado oil
-
1
clove
garlic (minced)
-
pinch
sea salt
-
pinch
black pepper
Instructions
- Boil sweet potatoes until tender, then mash with coconut oil, salt, and optional maple syrup.
- Preheat oven to 425°F (220°C) and grease a baking dish.
- Marinate portobello mushrooms in balsamic vinegar and oil if using.
- Sauté onion and garlic until caramelized, then add lentils, vegetable broth, and thyme, cooking until lentils are tender.
- Add frozen veggies to the lentil mixture in the last 10 minutes of cooking.
- Transfer lentil mixture to the baking dish, layer with mushrooms (if using), and top with mashed sweet potatoes.
- Bake for 20 minutes until the top is browned and edges are bubbling.
- Let cool briefly before serving.
Nutrition Facts (estimated)
Servings
9
Calories
273
Total fat
5.7g
Total carbohydrates
43.6g
Total protein
12.6g
Sodium
409mg
Cholesterol
0mg
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