Plant Based Shepherd’s Pie

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It’s fall!!! Well – let me rephrase, it’s fall [wherever you are]. Here in Florida, we are super happy when we hit 70. Nonetheless, I LOVE THIS DISH and this season. I was actually never too into the original shepherd’s pie but this puppy is AMAZING and a must for fall. It’s easy peasy and lasts through the week! Lots of fiber and delicious plant based protein!

ingredients 

  • 4 medium sweet potatoes [or potato of your choice]
  • 3/4 cup diced onions
  • 3/4 cup diced celery
  • 2/4 cup diced carrots
  • 4 1/2 cups prepared lentils
  • 2 diced tomatoes
  • 2 tablespoons soy sauce
  • 1 tablespoon basil + more for garnish
  • 1/2 cup chopped spinach
  • 2 tablespoons non-dairy milk [we used almond]
  • Salt to taste
  • 2 Tbsp Butter [optional]

recipe

  1.  Preheat oven to 350
  2.  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.
  3. Chop the carrots, onion, and celery. Add this to a large skillet over medium heat with a tablespoon of water and allow them to soften.
  4. Once the veggies are softened, add the prepared lentils to the pan [you can use any kind of lentils you’d like. I used dried and cooked them myself on the stove first].
  5.  Allow to cook for several minutes
  6.  Add diced tomatoes
  7.  Add 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.
  8. 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. If you are not vegan, feel free to add 2 tablespoons of butter [this is not necessary].
  9. Add the lentil filling to a 9 x 13 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 before serving.

recipe adapted from: One Ingredient Chef

We hope you enjoy!!

2 thoughts on “Plant Based Shepherd’s Pie

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