Monday, March 7, 2016

Simple Shepherd's Pie (vegan)

Now, my favorite Shepherd's Pie is this one, with the Brussel sprouts.  But I have a kid who doesn't love it, so I sought out a different "Shepherd's Pie" free of sprouts (sad day, I know!).  I happened upon this one and we all fell in love.  It makes a ton, so feel free to cut it down by a quarter or half (or freeze the leftovers!)

Simple Shepherd's Pie
serves 6-8
  • 8 cups cubed sweet potatoes (2.5 lbs)
  • 1/2 tsp garlic powder
  • 1 cup each, fine diced: onion, celery, carrot (use the food processor if you want!)
  • 1 TBLS minced garlic
  • 4 cups cooked lentils (2 cups brown lentils + 4 cups broth)
  • 2 cans diced tomatoes with juice
  • 2 TBLS soy sauce or tamari
  • 1 heaping TBLS fresh cut basil, or 2 tsp dried
-- Cook sweet potatoes (in a pot or in the microwave) until soft.  Add garlic powder and up to a half cup water and mash until smooth, adding water (or milk) as needed.
-- In a large skillet or pot, saute veggies and garlic 10 minutes until soft
-- Add cooked lentils and cook 3 minutes
-- Add tomatoes, soy sauce, and basil and cook 10 minutes or so until nice and thick
-- OPTIONAL: if you have a handful or two of spinach, it's really nice to take about a cup of chopped spinach here and throw it in!
-- Transfer lentils to a 9x13, top with mashed sweet potatoes, and bake uncovered for 30 minutes at 350.  Top should be toasty brown (may need to broil for desired visual effect)

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