Sweet Potato Sage Lentil Shepherd's Pie
Ingredients
- Sweet potatoes
- 1 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 2-3 large garlic cloves
- 2-3 tablespoons tomato paste
- 2 tbsp coconut aminos
- 70 ml vegetable stock or more if needed
- Salt and pepper to taste
- 400g cooked beluga lentils
- 1/2 cup peas frozen or canned
- Fresh chopped sage
- 1/2 tsp fresh or dried rosemary
- 1 tsp dried thyme
- Oil for cooking
Preparation
Preheat the oven to 180C/350F.
Peel the sweet potatoes and cut into chunks. Place the sweet potatoes in a steamer. Cover with a lid and steam for 15-25 minutes, until tender. Remove from heat and cool.
Finely dice the onions and celery, and crush the garlic. Heat some oil on medium heat in a large frying pan or saucepan and put the onion in.
Next add the garlic, celery and carrots. Cook for about 5 minutes.
Rinse the lentils and add along with all the remaining ingredients. Bring to a gentle simmer and let cook and thicken for about 25 minutes.
Check the sweet potatoes. Pierce with a knife and if soft, turn off the heat, drain and return to the pan.
Mash the sweet potatoes with a little salt and dried sage. Then layer the lentils and vegetables in a dish and top with the mashed sweet potatoes. With a fork gently make lines or peaks in the mash to help it crisp.
Bake for about 20 minutes.
