Sweet Potato and Lentil Shepherd's Pie
A healthy and hearty vegetable-filled, protein packed vegan Shepherd's pie.
Ingredients
- 2 medium sweet potatoes peeled and cubed
- 2 medium onions finely chopped
- 3 cloves garlic crushed
- 1/2 cup celery finely sliced
- 1 medium carrot peeled and finely diced
- 1 cup tomatoes finely chopped
- 1/2 cup tomato puree
- 3 cups brown lentils cooked no salt
- 1 tbsp Bragg's Liquid Aminos OR Soy sauce, Tamari or Nama Shoyu
- 2 tbsp fresh parsley and basil chopped
- 1/2 cup kale
- 2 tbsp soy milk unsweetened
- 1 tbsp garlic and herb salt-free seasoning Mrs. Dash brand
- 1 cup low-sodium vegetable stock Kallo brand
Instructions
- Start by steaming your vegetables - put the sweet potato on medium heat and allow to cook for around 15 minutes.
- Pulse the onions in a food processor with the garlic and set aside. Slice the celery and dice the carrots into small cubes, then add the onions, celery and carrots to a large skillet with 2 tbsp of vegetable stock on medium heat and allow to soften.
- Add the lentils to the pan and mix thoroughly. Feel free to add another tbsp or two of vegetable stock if you notice things drying up. Allow the lentils and veggies to cook together for 3-5 minutes and pre-heat your oven to 175 C/350 F in the meantime.
- Add in the tomatoes and tomato puree along with the basil, parsley, kale and Bragg's liquid aminos. Season with black pepper and salt-free seasoning to taste and then lower the heat, cover and allow the filling to simmer for around 10 minutes.
- In a small food processor or using a fork, mash the sweet potatoes with 2 tbsp of soy milk until light and fluffy.
- Now to assemble! Layer the lentil filing in a medium sized oven-safe pan and top with a layer of sweet potatoes. Bake in the oven for 15-20 minutes until the top is slightly browned and the filling is bubbling.
Notes
I use a tiered steaming pot with a base and two pots on top but you could also use an electrical steamer if you have one or a regular pot with a strainer.
I made fresh tomato puree by just blending some tomatoes in a tiny bit of water but you could also grate a tomato flesh side down in a box grater for the same results. Canned tomatoes can also be used but I prefer to avoid them because of the added salt and sugar.
I made fresh tomato puree by just blending some tomatoes in a tiny bit of water but you could also grate a tomato flesh side down in a box grater for the same results. Canned tomatoes can also be used but I prefer to avoid them because of the added salt and sugar.