Recently, Abby from Yes to Yummy and I were talking about recipes (big shocker here, huh?)
I had been sprouting lentils, and she suggested trying them in a Shepards pie. Could this usually meat filled dinner be a success without any animal products? I'm open to anything in the culinary world... so I figured, it's worth a shot!
Plus, this recipe uses sweet potato, which is seriously one of my favorite foods EVER. How could anything go wrong with this as an ingredient?
Special thanks to The Kitchn and One Ingredient Chef for added inspiration!
Rosemary Sweet Potato Shepards Pie
4 medium sweet potatoes
2/3 cup dry sprouted lentils (They measured more than 2/3 cups once sprouted)
1 cup diced mushroom
1 stalk celery
1 medium onion
handful baby tomatoes
3 TBSP unsalted tomato paste
TBSP coconut oil
3 TBSP liquid or coconut aminos (I use Braggs)
1.5 cups unsalted stock (adjust as needed)
2 twigs fresh rosemary
1/2 TBSP herb de province
salt and pepper
1) Chop your veggies! Chunk up the sweet potato and get them boiling in water.
2) Heat the oil over medium high heat and sauté your veggies for 3 minutes. Add in the herbs de province and let cook for a minute more.
3) Add the lentils, the stock, and bring to a boil. Cover the mixture and allow to lightly simmer until the lentils are cooked, around 30 minutes.
5) Pour the liquid aminos over the mix. Then layer on the spinach, and the sweet potato.
6) If you want, use the tomatoes on top the potato as I did. Just for fun, not so much flavor.
7) Bake in the oven at 400 for about 30 minutes, or until the top of the potatoes has a nice crust!
You might have to play around with the measurements on the lentils to get the consistency right. I found that adding the tomato paste helped with texture!
You could also add meat to this. Just use less lentils if you choose to do so!
Have you made different versions of classic meals?
Which type of potato do you prefer?