Lentil, Mushrooms and Sweet Potato Shepherd's Pie... YUM!
Updated: Dec 20, 2020
This is the perfect recipe to feed a crowd! Loads of lentil yumminess underneath a sweet potato mash, and baked to perfection!
This is a great recipe adapted from Minimalist Baker. It's perfect as a main or side dish.
LENTIL MUSHROOMS AND SWEET POTATO SHEPHERD'S PIE
WHAT YOU'LL NEED:
For the sweet potatoes:
2 to 3 large sweet potatoes, washed, peeled and roughly chopped into big chunks
2 Tbsp coconut oil or vegan butter
1/4 tsp sea salt
1-2 Tbsp maple syrup
For the filling:
1 Tbsp coconut or avocado oil
1 medium onion, diced
2 cloves garlic, minced
1 and 1/2 cups uncooked brown or green lentils, rinsed and drained
4 cups vegetable stock
2 tsp fresh thyme
1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn
For the mushrooms:
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
Pinch each sea salt and black pepper
1 clove garlic minced
HOW TO MAKE IT:
Place sweet potatoes in a large pot and fill with water until they’re just covered. 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.
Once cooked, drain and transfer to a large mixing bowl. Use a masher or fork to mash until smooth. Add coconut oil and season with salt and pepper to taste. Add maple syrup to taste. Loosely cover and set aside.
While potatoes are cooking, preheat oven to 425 degrees F and lightly grease a 9x13-inch baking dish.
Add portobello mushrooms to a shallow dish or large Ziploc bag. Top with balsamic vinegar, oil, salt, pepper, and garlic. Toss to combine and let marinate for 5 minutes.
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.
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).
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.
In the last 10 minutes of cooking the lentils, add the frozen veggies, stir, and cover to meld the flavors together. 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.
Transfer the lentil mixture to your oven-safe baking dish and top with portobello mushrooms then mashed sweet potatoes. Smooth down with a spoon or fork and season with another crack of pepper, a little sea salt, and more thyme if desired.
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.
Let cool briefly before serving.