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Sweet Potato and Lentil Shepherds Pie

Comfort foods that's also nourishing!
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Ingredients

  • 3 medium sweet potatoes
  • 1/2 cup coconut milk from a can, the thick creamy part that rises to the top after refrigeration
  • 1 teaspoon coconut oil
  • 1 cup onion diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 2 15-ounce cans of organic lentils, drained and rinses (unsalted and BPA-Free)
  • 1/2 cup vegetable stock
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon cloves
  • 1/4 teaspoon garlic powder
  • Sea salt and pepper to taste!

Instructions

  • Preheat the oven to 425 degrees Fahrenheit
  • Peel, dice and boil sweet potatoes
  • Add coconut oil into a stovetop pot on medium to high heat
  • Then add in onions and let cook until translucent, stirring occasionally
  • Add in celery and carrots and cook for 2 - 3 minutes, stirring occasionally
  • Then add in lentils, rosemary, cloves, garlic, sea salt, pepper and vegetable stalk and cook until carrots are soft
  • Meanwhile, add boiled or baked sweet potatoes into a blender with coconut milk, sea salt and pepper and blend until thick and creamy
  • Add lentil pie mixture to the base of a casserole dish and top with mashed sweet potatoes
  • Bake in the oven for 10 - 15 minutes
  • Then enjoy!

Notes

I mentioned 1 cup of vegetable stalk in the video however 1/2 cup vegetable stalk actually works much better :)
Choose Organic ingredients when possible!
Author: Healthy Grocery Girl