Sweet Potato and Sage Lentil Shepherd’s Pie
Ingredients
- 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
- 400g cooked beluga lentils
- 1/2 cup peas (frozen or canned)
- Fresh chopped sage
- 1/2 tsp fresh or dried rosemary
- 1 teaspoon dried thyme
- Sweet potatoes
Preparation
Preheat the oven to 180C/350F.
Peel the sweet potatoes and cut into chunks. Place them in a steamer, cover with a lid, and steam for 15-25 minutes until tender. Remove from heat and let cool.
Finely dice the onions and celery, and crush the garlic. Heat some oil in a large frying pan or saucepan over medium heat and add the onion.
Add the garlic, celery, and carrots. Cook for about 5 minutes.
Rinse the lentils and add them along with all the remaining ingredients. Bring to a gentle simmer and cook for about 25 minutes until thickened.
Check the sweet potatoes; if soft when pierced with a knife, drain and return to the pan.
Mash the sweet potatoes with a little salt and dried sage.
Layer the lentils and vegetables in a baking dish, then top with the mashed sweet potatoes. Use a fork to create lines or peaks in the mash to help it crisp.
Bake for about 20 minutes.
Enjoy.
Tips
Creating peaks in the mash helps it to crisp up during baking.
