An exciting and healthy take on a more traditional shepherd’s pie! This is such a good one dish meal to have prepped for the week or stored in the freezer. It’s also great for serving to larger crowds. I made 3 huge trays for a “Healthy for the Holidays” workshop I hosted and it was a huge hit – and made feeding 29 people feel effortless (kind of).
– 1 medium white onion (finely chopped)
– 1 clove garlic (minced)
– 1 Tbsp. cold pressed olive oil
– 1 Tbsp. unrefined coconut oil
– 1 and a 1/2 cups dried green lentils
– 6 medium orange sweet potatoes (or yams)
– 2 large carrots chopped into disks
– 3 celery sticks, chopped finely into pieces
– 6 white mushrooms, finely chopped into slices
– 2 tsp. dried rosemary
– 2 tsp. dried thyme
– 1 tsp. cumin powder
– 1 tsp. sea salt
– 1/2 tsp chilli powder
– Fresh rosemary for garnish
– Soak lentils for 8-12 hours (this is for optimal digestion but only essential if you have the time)
– Cook lentils in a large pot of boiling water until they tender to touch (approximately 10-15 minutes)
– In a separate pan, heat the olive oil, add the minced garlic, and onion
– Cook until lightly browned and then add the spices, carrots, celery, and mushrooms
– Cook until veg are slightly soft to touch (approximately 8 minutes).
– Add lentils to this mixture.
– In a separate pot boil yams and cook until tender.
– Once cooked, mash (with skin on) along with the 1 Tbsp. coconut oil. For an easier way to do this, I place them in my Vitamix or use an emersion blender
– To assemble the pie, place lentil/ veg mix on bottom of a large glass casserole dish and then place mashed yams on top.
– Bake in oven at 350F for approximately 20 minutes (longer if you like it to be crispier).
– Garnish with fresh Rosemary and serve in square pieces