LENTIL & SWEET POTATO SHEPHERD’S PIE- CHRISTMAS RECIPES

LENTIL & SWEET POTATO SHEPHERD’S PIE- CHRISTMAS RECIPES | Healthy Dinner, easy Dinner, Dinner recipes, week night Dinner, Dinner ideas, chicken Dinner, Dinner fortwo, quick Dinner, family Dinner, Dinner casseroles, cheap Dinner, #Dinnersoup, #Dinnerroom, #Dinnereasyrecipes, #Dinnercrockpot, #Dinnereasyrecipes, #Dinnerprimerib, #Dinnerglutenfree, #Dinneriasyrecipes, #Dinnercrockpot, #Dinnerglutenfree, #Dinnerfamilies, #Dinnermeals, #Dinnerlowcarb, #winterDinner, #Dinnercheese, #Dinnerhealthy#Dinnerfamilies,

LENTIL & SWEET POTATO SHEPHERD’S PIE- CHRISTMAS RECIPES

Love this recipe and all MB recipes I have made. I’ve made this one several times but I noticed today that the celcius temperature conversion is wrong. We are living in Europe and I so appreciate having the C temps in the recipe so I have one less step converting.

Ingredients

SWEET POTATOES

• 1/4 tsp sea salt
• 1-2 Tbsp maple syrup (optional // depending on sweetness of potatoes)
• 3 large organic sweet potatoes* (thoroughly washed + peeled and roughly chopped into big chunks)
• 2 Tbsp coconut oil (or vegan butter // if avoiding oil, omit or sub vegetable broth)

FILLING

• 1 1/2 cups uncooked brown or green lentils (rinsed and drained)
• 4 cups vegetable stock (DIY or store-bought)
• 2 tsp fresh thyme
• 1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn
• 1 Tbsp coconut or avocado oil (if avoiding oil, sub water or vegetable broth)
• 1 medium onion (diced)
• 2 cloves garlic (minced)

MUSHROOMS optional

• Pinch each sea salt and black pepper
• 1 clove garlic minced
• 2 whole portobello mushrooms (stems removed and sliced in 1/4-inch slices)
• 4 Tbsp balsamic vinegar
• 1 Tbsp melted coconut oil or avocado oil (sub water if avoiding oil)

Instructions

1. Frist, Place sweet potatoes in a large pot and fill with water until they’re just covered. 
2. Then Bring to a boil over high heat. Then reduce to medium-high heat and cook for 15-20 minutes or until they slide off a knife very easily.
3. Next, Once cooked, drain and transfer to a large mixing bowl. Use a masher or fork to mash until smooth (see photo). 
4. Then Add coconut oil and season with salt and pepper to taste. 
5. Then Depending on the sweetness of sweet potatoes, add a bit of maple syrup to taste (optional). Loosely cover and set aside.
6. While potatoes are cooking, preheat oven to 425 degrees F (220 C) and lightly grease a 9x13-inch (or similar size) baking dish (or more baking dishes, as needed, if altering batch size).
7. Then If adding (optional), add portobello mushrooms to a shallow dish or large Ziploc bag. Top with balsamic vinegar, oil (optional), salt, pepper, and garlic. Toss to combine and let marinate for 5 minutes.
8. Next heat a large pot over medium heat. Once hot, add oil, onions, and garlic and sauté until lightly browned and caramelized - about 4-5 minutes.
9. Then Add a pinch each salt and pepper. Then add lentils, vegetable broth, and thyme and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (20-30 minutes).
10. (If adding mushrooms) while lentils cook, heat a large skillet over medium heat. Once hot, add a dash of oil and the mushrooms with their marinade. Spread into an even layer and cook on one side for 2-3 minutes. Then carefully flip and cook on other side for 2-3 minutes. Then remove from heat and set aside.
11. In the last 10 minutes of cooking the lentils, add the frozen veggies, stir, and cover to meld the flavors together. 
12. Then Drain off any extra vegetable stock (there shouldn't be much). Taste and adjust flavor as needed, adding more salt and pepper for overall flavor.
13. Transfer the lentil mixture to your oven-safe baking dish and top with portobello mushrooms (optional) then mashed sweet potatoes. 
14. Then Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt (and more thyme if desired).
15. Then Set on a baking sheet to catch any overflow and bake for 20 minutes or until the potatoes are lightly browned on top and the edges are bubbling.
16. Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge up to 4-5 days or in the freezer up to 1 month. 
17. Then Reheats well in the microwave or in the oven.
18. Enjoy It !

Recipes adapted from :   thefullhelping.com