Sweet Potato Shepherd's Pie

(Comments)

Spring is definitely in the air now, at least here in Vancouver it is! All the flowers are blooming and the air and sun are warm during the day and satisfyingly chilly at night. This means that casseroles and hearty dishes like this Sweet Potato Shepherd's Pie are still very very welcome in the cool evenings. This dish is a delightful twist on the classic I grew up eating. Although it had very different ingredients, this still reminds me of evening with my family as a kid.

The bottom layer is very hearty and filling with lentils and mushrooms delivering great texture and taste. I did use a vegetarian "beef" flavoured broth to really boost that umami flavor. I couldn't leave out the corn though, it's pretty much my favorite part!

I love that cassroles like this come together so easily. The bottom layer ingredients, other than the mushrooms and lentils, can be changes to whatever you have in the fridge. Don't have Kale? Use spinach or collards instead. Use any color bell pepper or use zucchini instead. The possibilities are endless which makes it easy to whip this up, make it even quicker with canned lentils.

I think this is definitely going to be one of my go-to meals for having people voer on a weeknight. It's also definitely going into my bank of recipes I use for my personal chef clients.

Now, with all this nice weather, I just have to get outside!

Sweet Potato Shepherd's Pie A hearty casserole filled with lentils, mushrooms, greens and other vegetables. Super filling and great for a cool spring evening. Portions

6 Difficulty

Medium Prep Time

20 Minutes Cooking Time

45 Minutes Ingredients: 1.5 cup green lentils - dried

2 garlic cloves - minced

1 package mushrooms - diced

1 red bell pepper - diced

4 stalks Dinosaur Kale - sliced thin

1 medium red onion - diced

3 cup vegetarian beef broth

4 large sweet potatoes

2 cup corn

S/P - to taste Directions: Bake the sweet Potatoes in a 400F oven until cooked through, about 30 minutes for large ones.

Meanwhile, if using dried lentils, boil them in the broth until tender, but not mushy.

In a large pan, saute the onions for about 3 minutes, then add in the kale, peppers and garlic. After about 4 minutes, toss in the mushrooms then the lentils once the mushrooms have released their juices. Season to taste and spread out on the bottom of a baking pan.

Next, layer the corn on top. Then peel and mash the sweet potatoes, season if desired and spread them out in an even layer on top of everything.

Bake in the oven for about 15 minutes at 400F.

Enjoy!

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