Sweet Potato Shepherd’s Pie
Phases 1 and 3 | Serves 4
Prep time: 15 minutes | Total time: 45 minutes
1 cup dry lentils
3 large or 4 medium sweet potatoes, peeled and chopped into 3/4-inch cubes
1/2 cup unsweetened rice milk (Phase 3 almond milk)
2 large onions, chopped
2 cloves garlic, minced
5 carrots, peeled and chopped
2 cups fresh green beans, trimmed, cut into 1-inch pieces
1/4 cup organic vegetable broth
1 tsp. dried thyme
2 tsp tamari
1/2 tsp sea salt
1/4 tsp pepper
Preheat oven to 400 degrees
In a medium saucepan, combine the lentils with 2 cups water. Bring to a boil over high heat and immediately reduce the heat and simmer on low for 15 minutes. When cooked, remove from the heat and cover to keep warm.
Meanwhile, bring 4 quarts of water to boil in a large pot. Add the sweet potatoes and boil for 10 minutes, or until tender. While the lentils and potatoes are cooking, saute the carrots, onions, and garlic in a large skillet with 1/4 cup vegetable broth. When the carrots begin to soften, add the green beans and cook for about 5 minutes more. Add the cooked lentils, thyme, tamari, salt, and pepper. Stir well to combine.
Pour the lentil mixture into a large, 10-cup casserole dish. Drain and mash the potatoes with 1/2 cup rice (almond) milk. Top the lentils with the mashed potatoes and bake for 30 minutes.
You can adapt this recipe for Phase 3 by cooking the veggies in 3 or 4 tablespoons of olive oil, and by adding coconut milk to the mashed sweet potatoes. Meat eaters can also substitute 1 pound lean ground beef for the lentils.