Lentil and Sweet Potato Shepherd’s Pie

Serves 3 | Prep time: 15 mins | Cooking time: 40 mins

INGREDIENTS

• 3 sweet potatoes
• 700g/24.7oz mixed mushrooms
• 500g/17.6oz cooked lentils
• 3 tomatoes
• 2 Tbsp olive oil
• 3 Tbsp coconut aminos sauce
• 1 tsp ginger powder
• 3 garlic cloves
• fresh thyme leaves
• salt & pepper to taste

METHOD

1. Start by removing the skin of the sweet potatoes, wash them well and cut them into cubes.
2. Boil the sweet potatoes until soft.
3. Whilst the sweet potatoes are boiling, preheat the oven to 250ºC (482°F)
4. Wash the mushrooms and cut them into small pieces, chop the garlic cloves, then place the mushrooms and garlic onto an oven tray. Add the coconut aminos, salt, pepper and a teaspoon of ginger powder. Coat well and cook them in the oven for around 20 minutes.
5. Wash the tomatoes, cut them into halves, add a tablespoon of olive oil and roast them in the oven for around 20 minutes.
6. Once you have cooked the mushrooms and tomatoes, blend just the tomatoes into a food processor until you get a creamy texture, add thyme leaves.
7. In the baking tray for the shepherd’s pie, mix the cooked lentils, the tomato sauce and the mushrooms. Even the surface.
8. Once the sweet potatoes are steamed, blend them, add salt and pepper and add it to the top of the mushrooms/lentils mix. Even the surface of the sweet potatoes. You can make a pattern if you like.
9. Cook in the oven for around 20 minutes at 200ºC (392°F). Serve!