Plant Based Shepherd’s Pie

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

Preheat oven to 350
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.
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.
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].
Allow to cook for several minutes
Add diced tomatoes
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.
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].
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!!