Sweet Potato Lentil – Quinoa Shepard’s Pie

Sweet Potato Lentil – Quinoa Shepard’s Pie

I have tried and failed a few lentil Shepard’s Pie dishes in recent memory. Last time, my lentil and vegetable mixture was so watery and I kept adding more food but it wasn’t absorbing all the water. Silly me. I should have just drained the water and it would have been ready to go! This is a twist on Minimalist Baker’s Sweet Potato Lentil Shepard’s Pie. She used a layer of portobello mushrooms which I kept out but I added mushrooms into the vegetable mix and quinoa for some hearty nutrients.

It turned out delicious and well worth my trail and error process!

Ingredients  

  • 3 large large organic sweet potatoes (Cleaned and Chopped)
  • 2 Tbsp coconut oil
  • 1-2 Tbsp maple syrup
  • 1 Tbsp coconut oil
  • 1 medium onion (Diced)
  • 2 cloves garlic (Minced)
  • 1 1/2 cups lentils
  • 4 cups vegetable stock
  • 2 tsp fresh thyme
  • 1 1/4 cup of frozen mixed vegetables
  • 1 cup of chopped white mushrooms
  • 1 cup of cooked quinoa

Instructions

First step. Place sweet potatoes in a large pot and fill with water. Bring to a boil over high heat and then reduce to medium heat and cook for 15 minutes or until they slide off a knife very easily. Mine were ready in 10 minutes.

After that is cooked, drain the pot and transfer to a large mixing bowl. Use a masher to mash until smooth. Add coconut oil and maple syrup and mix everything together.

While potatoes are cooking, preheat oven to 425 degrees F and prepare a large baking dish. You can lightly grease the bottom of it.

While your sweet potatoes are boiling, you can also start preparing your quinoa according to the package. This usually takes about 15 minutes total, boiling the water and then bringing it back down so the quinoa can cook.

Next, heat a large pot over medium heat and add coconut oil, onions, and garlic and sauté until lightly browned, this will take about 3-5 minutes.

Once that is ready can you add lentils, vegetable broth, and thyme and stir. Bring to a low boil and than reduce the heat. After about 5 minutes the lentils should be tender. Once the lentils are tender you can add your mushrooms and frozen vegetable mixture. Stir this all together really well and cover your pot for 10 minutes so all the flavours can mix together.

You may notice that your lentil/vegetable mixture is quite watery, don’t worry, at this time you can drain the excess water and then put the lentil/vegetable mixture into the bottom of your baking dish. Top it with the mashed sweet potatoes and use a spoon or fork to smooth down the potatoes.

Cook for 20 minutes and let it sit and cool for another 10 minutes then it is ready to eat! Enjoy! And keep your leftovers in your fridge for up to 1 week. It should reheat well!

2019-03-15T20:43:12+00:00 March 15th, 2019|Nutrition & Recipes|0 Comments