Sweet potato and lentil pie (GF)

I must admit that even pre-vegan, I was never a fan of shepherds pie (or potato-topped pie to some of you). I was never a fan of mashed potato- strange I know, or mince. However, my husband absolutely loved it and over the last couple of years I have created several different versions of this dish using chunky mashed potato/sweet potato and lentils.

This dish is easy to create and makes numerous servings so it is ideal for meal prep for the week or to simply freeze and reheat for future dinners. I’m an avid lover of sweet potato mash so used it in this dish however white potatoes can easily be substituted. I also prefer beluga lentils as they tend to keep their texture when cooked.

We all know how healthy and nourishing organic sweet potatoes are. They are an excellent source of fibre, manganese, magnesium, potassium and vitamin A in the form of betacarotene. Vitamin A is a renowned antioxidants that plays many roles in the vision, brain functions, the integumentary system, the skeletal system as well as the reproductive system.

Lentils are a great source of plantbased protein, fibre, complex carbohydrates and some of the B vitamins like folic acid and thiamin. They also contain oligosaccharides which are broken down in the gut as a form of prebiotics to nourish your healthy gut bacteria and the body,in the form of short chain fatty acids (SCFAs). Additionally, lentils are so cheap to purchase in bulk and organically!

RECIPE:

Serve 4-6

2 cups organic beluga lentils, soaked overnight

1 TBPS olive oil

1 large jar organic passata sauce

1.5 cups vegetable stock

1 small onion, sliced finely

1 stalk celery, diced finely

1 carrot, diced finely

1/2 frozen peas

2 cloves, garlic

1 TBPS savoury spread- optional

1 TBPS Worcestershire sauce

2 medium organic sweet potato, chopped roughly

1-2 TBSP vegan butter

Salt and pepper to season

Fresh oregano or other herbs to serve

  1. In a large pan, fry the onion, garlic and celery in olive oil until soft.
  2. Add the lentils and fry briefly.

3. Add the savoury spread, worcestershire sauce, carrots, vegetable stock and passata and combine before placing the lid on  and simmering until the liquid is mostly absorbed and the lentils are cooked. Season with salt and pepper.

4. Meanwhile, steam the sweet potatoes over a large pot of boiling water until soft.

5. In a bowl, add the sweet potato, vegan butter, salt and pepper and mash to desired consistency. I like my mash textured rather than smooth.

6. Add the lentil mixture to an ovenproof dish before topping with the mashed sweet potato.

7. Garnish with oregano before baking for 20-30 minutes at 190C. Serve with steamed vegetables and nutritional yeast for a “cheesy” flavour. Enjoy!

NOTES:

☆ Leftovers freeze well.

☆ Substitute the sweet potato with ordinary potato if preferred.

☆ I haven’t used other lentils before however definitely recommend the beluga lentils as they have a lovely texture that doesn’t break apart when cooked.

☆ I use a healthy savoury spread by Jo & Co foods in Australia. It lends a salty/ umami flavour to meals.

Stay warm and happy folks!

Much love,

Di ♡

“Be happy in the moment, that’s enough. Each moment is all we need, not more.” –Mother Teresa.

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