Plant-Based Lentil and Sweet Potato Shepherd’s Pie
4 medium sweet potatoes
1/2 cup diced onions
1/2 cup diced carrots
1/2 cup diced celery
4 1/2 cups Maiya Kaimal Ready-to-Eat Red Lentils & Butternut Squash Dal
2 15oz cans of diced tomatoes
2 tbsp Oceans Broth Soy-Free Seasoning Sauce
1/2 cup chopped spinach
1 tbsp chopped basil with extra to garnish with
2 tbsp Minor Figures Oat Milk, or as needed
sea salt, to your liking
Preparing the sweet potatoes
Peel and chop your sweet potatoes into 1-inch pieces, then boil for 15-20 minutes or until soft enough to mash.
Mash sweet potatoes, adding Minor Figures Oat Milk to reach a smooth consistency, and salt to taste.
Preparing the lentil filling
While your sweet potatoes cook, chop onions, carrots, and celery into small chunks or use a food processor. Then sauté in a large skillet over medium heat with a splash of water until softened.
Once veggies have softened, add your lentils to the pan, then cook for another 5 minutes.
Preheat your oven to 350° F.
Add chopped spinach, Coconut Secret Seasoning Sauce, half of your basil, and your canned tomatoes (and their liquid) to the pan and simmer for 10-15 minutes.
Add lentil filling to a 9 x 13 baking dish or distribute evenly into individual oven-safe dishes, then spread sweet potato to cover. Bake in your preheated oven for 20 minutes or until browned to your liking.