The name “shepherd’s pie” doesn’t exactly scream “sexy,” but not everything has to. This is more like a cozy sweater, fuzzy socks, reading in front of the fireplace dinner, and who doesn’t love that? Total Kapha (Earth Dosha, Ayurvedic energy type) mood. It’s an easy recipe to throw together when you’ve got lentils and sweet potatoes and want to transform them into something really out-of-the-bowl.
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4 medium sweet potatoes
1 tbsp olive oil
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
3 cloves garlic, minced
4 1/2 cups prepared brown lentils
2 15 oz cans diced tomatoes
2 tbsp tamari or coconut amigos
1 tbsp basil + more for garnish
1/2 cup chopped spinach
2+ tbsp non-dairy milk
Sea salt and black pepper, to taste
1. Cut the sweet potatoes into quarters. You can leave the skin on and it will slide
right off once they are cooked. Put them in a large pot of water and boil for
about 15-20 minutes until they are soft.
2. Meanwhile, chop the carrots, onions, and celery into small chunks. Add these
to a dutch oven with olive oil and sauté over medium heat for
10 minutes or until soft.
3. Add the mixed garlic and let sauté for 1 minute.
4. Add the prepared lentils to the pan and allow these to cook with the veggies
for an additional 3 minutes.
5. Preheat oven to 425OF.
6. Add the cans of diced tomatoes, with the liquid, along with the basil, spinach
and soy sauce to the pan. Let this filling simmer for 10-15 minutes.
7. When the sweet potatoes are soft, remove them from the heat and drain the
water. Remove the skins and mash with a fork. Add some sea salt, black pepper,
and a splash of non-dairy milk until it reaches a good consistency.
8. Top the lentil mixture with a layer of sweet potatoes. Bake in the oven for 20 minutes. Allow to cool before serving.