Lentil and Sweet Potato Shepherd's Pie
Here is a delicious and warming pie that can be made ahead of time and simply heated up in the oven. Loaded with fiber, protein and B vitamins, this tasty pie will keep you full for a long time.
|Preheat the oven to 400 degrees F or 200 degrees C.|
|Peel and chop the sweet potatoes into small pieces. Steam or boil them until tender.|
|Meanwhile, heat the oil in a large saucepan over low heat, add the onion and saute it until soft. Add the garlic and vegetables, cooking them for a few minutes. Stir in the tomato paste and thyme, then pour in the vegetable stock. Simmer over medium heat for about 10 minutes until the vegetables are soft. Add the lentils.|
|Combine the arrowroot flour with 2 tablespoons of water. Incorporate it into the lentil mix, stirring constantly until the sauce thickens. Season the lentil mix accordingly and pour it into a casserole dish.|
|Once the sweet potatoes are cooked, season them and mash them with the plant milk. Spoon the potatoes over the lentil mix and cook the pie in the oven until lightly browned on top.|
|Serve with chopped nuts or seeds sprinkled over the top.|