Sweet Potato-Lentil Shepherd’s Pie From ‘Eat Feel Fresh: A Contemporary Plant-Based Ayurvedic Cookbook’
Dig into this plant-based shepherd's pie for a cozy and warm winter dinner.
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.
Keep the cozy feeling flowing with more of our sweater weather faves: Veggie Pot Pie, Turkey Chili with Butternut Squash, and Leftover Turkey Soup with White Beans and Kale.
And, if you’re looking for more modernized plant-based Ayurvedic recipes like this in my book Eat Feel Fresh: A Contemporary Plant-Based Ayurvedic Cookbook, available on Amazon and wherever books are sold.
Ingredients
Preparation
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.
