Sweet Potato Lentil Shepherd’s Pie
2 large sweet potatoes cut into small pieces
1/4 butternut pumpkin cut into small pieces
1 tbsp olive oil
1/2 cup diced onion
2 garlic cloves minced
4 cups cooked brown lentils
2 - 3 cups tomatoes diced or tin tomatoes
3 cups of diced mixed vegetables (eg celery, carrot, spinach, broccoli, mushrooms)
2 tbsp coconut aminos or tamari
1 tsp cumin seeds
1 tbsp apple cider vinegar
1/4 tsp asafoetida powder
1/2 tsp turmeric powder
2 tbsp SOL Superbroth - vegan friendly
2 cup water
1/2 cup LSA
2 tbsp non-dairy milk
2 tsp butter (optional)
Salt and pepper to taste
1.Preheat oven to 180 degrees. Place potato and pumpkin in a steamer and steam until tender.
2.Meanwhile, in a wok or large frypan, heat olive oil over medium heat. Add onion and cook until soft. Add mixed vegetables of your choice and cook for 10 mins. Then add garlic and spices and cook until vegetables are soft and spices become aromatic. Stir in diced tomatoes, lentils, coconut aminos, super broth, vinegar and water, salt and pepper to taste. Simmer 10-15 mins or until cooked. Add more water if becoming too dry. Thicken with LSA.
3.When sweet potato and pumpkin are soft, remove from heat and place in a saucepan and mash with non-dairy milk and butter, if using, until smooth and creamy. Add more milk if necessary. Season with salt and pepper to taste.
4.Spread the lentil mixture in a greased 9 x 13 in baking dish. Spread the potato mixture in an even layer over the top. Bake for 20 mins. Allow to cool slightly before serving and garnish with cumin seeds.