Lentil Shepherd’s Pie

November 16, 2020
Created by Genevieve Daly, RDN, CD
35 minutes
Serves 8
  • 4 sweet potatoes, peeled and diced
  • 5 Tbsp cashew milk (or milk of choice), divided
  • 2 Tbsp avocado oil
  • 2 carrots, diced
  • 2 ribs celery, diced
  • 1 yellow onion, diced
  • 1 cup frozen peas
  • 2 cups cooked green lentils
  • 1 (15 oz) can diced tomatoes, drained
  • 1 1/2 Tbsp coconut aminos
  • 1 tsp chopped fresh thyme
  • 1/2 tsp salt
  • Fresh snipped chives, for garnish

Preheat oven to 400°.

To prepare the mashed potatoes, bring a large pot of water to boil and add sweet potatoes. Cook until tender, about 15 minutes. Drain and mash with a potato masher. Add milk of choice 1 tablespoon at a time until you reach your desired consistency. Season with salt and pepper.

To cook the filling, heat a large frying pan over medium heat. Add oil, carrots, celery and onion and cook until tender, about 10 minutes. Add peas, lentils, canned tomatoes, coconut aminos, thyme, salt, and 2 tablespoons cashew milk. Cook until warm and liquid has slightly thickened, about 10 minutes. Remove from heat.

To assemble, choose 8 small ramekins or a 9″x9″ baking dish. Spread lentil mixture on bottom of dish and top with sweet potatoes, smoothing potatoes over lentil mixture to make an even layer. Transfer baking dish(es) to oven and cook for 15 minutes.

Remove from oven, top with minced chives, and serve immediately.