Meatless Monday Lentil Shepherd’s Pie
- 4 medium sweet potatoes
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 4 1/2 cups prepared lentils
- 2 15 oz cans diced tomatoes
- 2 tablespoons soy sauce
- 1 tablespoon basil + more for garnish
- 1/2 cup chopped spinach
- 2+ tablespoons non-dairy milk
- Sea salt
- Before anything else, peel and chop the sweet potatoes into small chunks. Get them in a pot of water and let them boil for at least 15-20 minutes, depending on size.
- Meanwhile, chop the carrots, onion, and celery into small chunks. Use a food processor to chop. Add this to a large skillet over medium heat with a tablespoon of water and allow them to soften.
- Once the veggies are softened, add the prepared lentils to the pan. You can use any kind of lentils you’d like… dried (cook them yourself), canned (drained), or pre-made lentils in a package (as long as the don’t have any unnatural ingredients). Allow these to cook for several minutes.
- Open the cans of diced tomatoes (but do not drain them) and add these along with a tablespoon of chopped (or dried) basil leaves, a handful of chopped spinach, and a splash of soy sauce. Let this filling simmer for 10-15 minutes for the flavors to mingle.
- When the sweet potatoes are soft all the way through, remove them from the heat and drain the water. Mash with a little salt and a splash of non-dairy milk until the consistency is perfect.
- Add the lentil filling to a 9 x 13 pan and top with a layer of sweet potatoes. Or, like pictured, you can add to individual oven-safe bowls. Bake in the oven for about 20 minutes until the topping becomes slightly browned. Allow to cool before serving. This recipe yields about 6 servings and makes excellent leftovers the next evening for a 2-for-1 dinner.