Lentil Shepherd's Pie with Sweet Potato Broccoli Mash
This is one of my favourite dishes to make on a Sunday. I do everything except bake it. That way, when I get home from work on Monday, all I have to do is throw it in the oven!
It makes enough to last up to three nights. But if you aren’t a fan of eating the same thing multiple nights in a row, you can split the pie into two dishes and freeze one before baking it, for a pre-made, ready-to-bake dinner in the future.
I "created" this recipe by combining 2 separate recipes together.
The recipe for the lentil base is from the book Vegan Cooking For Carnivores by Roberto Martin and the recipe for the "mash" is from Go With Your Gut by Robyn Youkilis.
And since I'm not a huge fan of when blogs go on and on (and on) before getting to the recipe, I'm just gonna get right to it...
Honestly, this dish is one of my favs, I really hope you enjoy it too!
Sweet Potato Broccoli Mash
3 large sweet potatoes, chopped into small chunks
1 large head broccoli (florets only, save stems for snacking)
1/2 teaspoon sea salt
2 tbsp extra virgin olive oil or grass-fed butter (use olive oil for a vegan pie, although I'm a fan of using butter, it adds such a delicious flavour! )
1 cup sprouted lentils (can find these in the organics section at Loblaws or at Whole Foods)
2 tbsp virgin coconut oil (Nutiva is a good brand, can buy at Lobla