Once the weather started cooling off (and by that I mean dropped below 100 degrees everyday), I was itching for a fall lunch. That same week, Kyle decided he wanted sandwiches. That gave me the perfect opportunity to have sweet potatoes! This vegan lentil sweet potato shepherd’s pie was the perfect choice.
It’s from One Ingredient Chef and you can find it here, with much prettier pictures than mine!
The recipe is quick and easy, which is always a plus. That definitely helped me throw it together before our trip to Bahrain so it would be waiting for me when we got back.
I absolutely love sweet potatoes. Here in Kuwait we have Egyptian sweet potatoes in most of the markets. The Egyptian variety have a color much closer to golden yellow than the orange we usually think of.
Any time I make mashed potatoes I always leave the skin on. Regardless of the type of potatoes, and I made no exception here. Not only does it save you a fair amount of time but you get a little extra fiber and nutrients added in there.
Kyle has come a long way in the potato department but even before he would eat the skin of a baked potato he never minded the skin being in mashed potatoes. That said, he’s still not too keen on sweet potatoes of any kind, hence why I ran with this opportunity to have them!
I cooked the sweet potatoes and lentils at the same time and chopped up the veggies while they cooked. Since Kyle was stuck with his sandwiches, I didn’t double this recipe. Actually, the real issue was that it already calls for a 9×13 baking dish and a larger one will not fit in my tiny oven.
I really just don’t have it in me to stick to the proper amount of vegetables in a recipe. Before I knew it I had at least 1 cup of all three already chopped, and what else was I suppose to do with them? Throw them out? No way! So into the pan they went. This gave me an extra serving two as well. This also means that my 9×13 was filled completely to the brim! I would have preferred 1-2 more sweet potatoes as well though. The more sweet potatoes, the merrier!
I had slightly less lentils than I thought I did, so I made up the difference with quinoa.
Here’s what you’ll need for the pie:
- 4 medium sweet potatoes
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 4 1/2 cup cooked lentils
- 2 15 oz cans diced tomatoes
- 2 Tbsp Soy sauce (I love Braggs Liquid Aminos!*)
- 1 Tbsp basil
- 1/2 cup chopped spinach
- 2 Tbsp non-dairy milk
- Sea Salt to taste
- Cut potatoes into medium-large chunks (peel first if desired). Cover with water, place a lid on the pot and bring to a boil. Once boiling, remove lid and cook for 20 minutes or until fork tender.
- While potatoes are coming to a boil, begin your lentils. Place 2 1/4 cup green lentils in a pot with 4 1/2 cups water. Bring to boil and cook for 20-30 minutes until water is absorbed.
- Chop onion, celery, and carrots. Cook over medium-high heat with 1-2 Tbsp water for a few minutes.
- When lentils are done, add them to the vegetables.
- When potatoes are done,remove from heat, drain the water and set aside.
- Preheat oven to 350F.
- Add diced tomatoes (undrained), soy sauce, basil, and spinach to veggie/lentil mixture and simmer for 10-15 minutes.
- Mash potatoes with salt and 2 Tbsp milk of choice.
- Pour veggie/lentil mixture into 9×13 pan and top with mashed potatoes.
- Bake for 20 minutes.
*I love Bragg Liquid Aminos and always use it as a soy sauce substitute. It tastes great, is low sodium, and so much better for you. I didn’t have any on hand for this recipe, but I did find out that I can order some from a website called I Herb so I’ll be getting some soon! It’s available in the States in health food stores, but was actually becoming available in regular stores just before we left.
I really enjoyed this recipe. The sweet potatoes are, in my opinion, by far the highlighted flavor. In other words, it’s possible some might find this recipe a bit bland. That said, I added very little salt when mashing the potatoes.
Here’s the Nutrition Breakdown:
For 8 servings (with 1c each/veggies): 236 calories, 14 gm protein, 46 gm carbohydrates, 1 gram fat, 14 gm fiber
If I do ever make this again, I’ll definitely throw in more seasoning. I’m thinking thyme and rosemary into the vegetable mix and maybe a bit more “soy sauce” AKA Bragg’s Aminos. I would love any suggestions though!