START
PLANS
RECIPES
ARTICLES
ABOUT
M
E
N
U
 

Lentil and Sweet Potato Shepherd's Pie

PREPARATION

30 min(s)

COOKING

20 min(s)

TOTAL

50 min(s)

SERVES

2

Please Login to Vote This Recipe If Not Voted

Ingredients


1/4 cup almond milk (or other plant milk)

2 sweet potatoes (medium)

1 tablespoon extra virgin olive oil

1 onion (finely chopped)

1 teaspoon garlic (minced)

1/2 cup carrot (chopped finely)

1/2 cup celery rib (chopped finely)

1/2 cup mushroom (chopped finely)

1 tablespoon tomato paste

1 tablespoon thyme (chopped)

1 1/2 cups vegetable stock (look for a gluten-free brand)

1 1/2 cups brown lentils (cooked or from a can)

1/2 tablespoon arrowroot powder (flour)

Sea salt to taste

Black pepper to taste

Introduction

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.

Preparation

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.
Detox Friendly
Low Cholesterol
Dinner
Gluten Free
Vegan